Terroir 2006 banner
IVES 9 IVES Conference Series 9 Characterization of vine vigor by ground based NDVI measurements

Characterization of vine vigor by ground based NDVI measurements

Abstract

Many farming operations aim at controlling the leaf area of the vine according to its load. There are several techniques, direct and indirect, of estimate of this leaf area in a specific way, but impossible to implement at great scales. These last years, research in airborne and satellite remote sensing made it possible to show that a multispectral index of vegetation, computed from measurements of reflectances (red and near infrared), the « Normalised Difference Vegetation Index » (NDVI), is well correlated to the « Leaf Area Index » (leaf area per unit of ground) of the vine. Nevertheless these methods of acquisition and processing data are rather constraining and complex. Recently, N-Tech Industries in collaboration with Oklahoma State University developed a ground sensing apparatus, the GreenSeekerTM, which measures the NDVI.
In this study, the GreenSeekerTM, active sensor, is shown to function independently of the climatic conditions when it is used with a screen. The NDVI delivered by the GreenSeekerTM is mainly sensitive to the variations of porosity of the foliage. However, it can be used to carry out a follow-up of the foliar growth of the vine, but with much of precautions. Linked to a GPS, it makes it ple to chart relative variations of vigor at an intraplot level.

DOI:

Publication date: December 22, 2021

Issue: Terroir 2006

Type: Article

Authors

J.P. GOUTOULY (1), R. DRISSI (1), D. FORGET (2) and J.P. GAUDILLÈRE (1)

(1) INRA, UMR Œnologie-Ampélologie Équipe Écophysiologie and Agronomie Viticole
71, avenue Edouard-Bourlaux B.P.81, 33883 Villenave d’Ornon cedex, France
(2) INRA, Domaine expérimental viticole de Couhins, 33883 Villenave d’Ornon cedex, France

Contact the author

Keywords

Vitis vinifera, remote sensing, GreenSeekerTM, NDVI / LAI

Tags

IVES Conference Series | Terroir 2006

Citation

Related articles…

Evolution of flavonols during Merlot winemaking processes

The phenomenon of quercetin precipitation in wine (flanovol haze), has been manifested for many years in several wine-producing regions

Effect of different winemaking techniques and grape variety on chemo-sensory parameters of white wines

AIM: Study the chemical and sensory parameters of fifty commercial white wines elaborated with different techniques (fermented in oak barrel and aged on lees (FB+AL); aged on lees (AL); and without aging (WA)) and different grape varieties (Verdejo, Sauvignon blanc and Godello).

Adaptation to climate change by determining grapevine cultivar differences using temperature-based phenology models

Grapevine phenology is advancing with increased temperatures associated with climate change. This may result in higher fruit sugar concentrations at harvest and/or earlier compressed harvests and changes in the synchrony of sugar with other fruit metabolites. One adaptation strategy that growers may use to maintain typicity of wine style is to change cultivars. This approach may enable fruit

Yeast derivatives: an innovative approach to produce Oenococcus oeni under biofilm form?

The malolactic fermentation can occur naturally or be induced by inoculation of selected bacterial strains, most commonly of Oenococcus oeni.

Impact of enological enzymes on aroma profile of Prosecco wines during second fermentation and sur lie aging

Proseccco is a famous italian Protected Designation of Origin (PDO) produced in two regions: Veneto e Friuli Venezia Giulia, however, the production is mainly concentrated in the province of Treviso. These territories are characterized by plains with some hilly areas and temperate climate. Its Production regulation provides a minimum utilization of 85% of Glera grapes, a local white grape variety, and up to a maximum of 15% of other local and international varieties. Prosecco second fermentation takes place, according to the Charmat method, in autoclaves.