Terroir 2006 banner
IVES 9 IVES Conference Series 9 Characterization of spatial and temporal soil water status in vineyard by DC resistivity measurements

Characterization of spatial and temporal soil water status in vineyard by DC resistivity measurements

Abstract

We performed a DC resistivity monitoring experiment during eight months in 2003. Low, medium and high resolution measurements have been carried out at various locations of a vineyard. General apparent resistivity mapping evidences the spatial variations of the summer drying of the subsurface.
Three experiments have been conducted in the studied area :
– parallel 2-D dipole-dipole sections (96 electrodes at 1 meter spacing). The sections are orientated in the long direction of the studied area and located between the vine rows. After inversion, these sections allow to describe the vertical variations of the electrical resistivity and help to specify the 3D geological sketch of the studied area down to three meters.
– high resolution « borehole like » tomographic sections obtained with a custom electrode set. Three PVC rods, two of them vertically placed and one horizontal between the two vertical carry 48 stainless steel electrodes, 0.13 m spaced. This allows to investigate a 4 squared meters section with electrodes on three sides of it. Two of these devices were placed within the sudied area. Moisture measurements were performed in the investigated section with time domain reflectivity probes. High resolution cross borehole tomography shows moisture variation at the vine stock scale, and short time interval such as the diffusion af a rainfall.

DOI:

Publication date: December 22, 2021

Issue: Terroir 2006

Type: Article

Authors

J.P. GOUTOULY (1), D. ROUSSET (2), H. PERROUD (2) et J.P. GAUDILLÈRE (1)

(1) I.N.R.A.- UMR Œnologie-Ampélologie, Équipe Écophysiologie and Agronomie Viticole,
71, avenue Édouard-Bourlaux B.P.81 33883 Villenave d’Ornon cedex, France
(2) CNRS –UPPA Modélisation et Imagerie en Géosciences, avenue de l’Université 64000 Pau, France

Contact the author

Keywords

Vitis vinifera, tomography, water content, root absorption, variability

Tags

IVES Conference Series | Terroir 2006

Citation

Related articles…

VOLATILE, PHENOLIC AND COLORIMETRIC CHARACTERIZATION OF THREE DIFFERENT LAMBRUSCO APPELLATIONS

Lambrusco is a commercially successful sparkling red and rosé wine. With 13.06 million litres sold in 2021 was the second best-selling Italian wine after Chianti. According to National Catalogue of Vine Varieties there are thirteen Lambrusco Varieties with which to date are produced seven PDO wines. Among these, “Lambrusco Salamino di Santa Croce”, “Lambrusco Grasparossa di Castelvetro” and “Lambrusco di Sorbara” are the only ones that can be considered mono-varietal appellations, all located in Modena area. The PDOs contemplate the possibility of producing wines by secondary fermentation either in tank (Charmat method), or in bottle (Classico method). Sur lie is a third method commonly employed for Lambrusco, similar to the Classico method, from which differs for the absence of disgorgement.

Variety specific thresholds for plant-based indicators of vine nitrogen status

Aim: Several plant-based indicators of vine N status are reported in the literature. Among these, yeast assimilable nitrogen in grape must (YAN) and total N concentration of petiole and leaf blades are considered to be reliable indicators and so is the chlorophyll index, measured with a device called N-tester. The N-tester index is used to measure the intensity of the green colour of the leaf blade, and therefore to estimate its chlorophyll content.

Enological technics to enhance the aromatic qualities of white spirits 

Eugenol has been identified as a quality marker in armagnac white spirits. In particular, those produced from the Baco blanc variety, the only hybrid variety authorised in a French PDO, bred since 1898 from noah (vitis labrusca x v.riparia) and folle blanche (v. Vinifera). The varietal compound of Baco blanc, eugenol has many original properties.

Comparative studies on the dynamics of fermentation of selected wine yeasts

Alcoholic fermentation is an anaerobic biochemical process of oxidation-reduction in which carbohydrates are metabolized by the action of yeast enzymes in major products

“Vinhos de mesa” et oenophilie : quand les caractéristiques organoleptiques des cépages américains empêchent l’intégration des consommateurs à l’univers de l’appréciation esthétique

Au Brésil, 80 % du vignoble national et 90 % du vignoble de l’État du Rio Grande do Sul (principale région productrice de vins dans le pays) sont plantés avec des cépages issus de vitis labrusca ou de cépages hybrides (DEBASTIANI, 2015). Une partie de cette production est utilisée pour la préparation de jus de raisin et de concentrés de moût ou de pulpe de raisin. Le restant est consacré à