Terroir 2006 banner
IVES 9 IVES Conference Series 9 Monitoring water deficit in vineyards by means of Red and Infrared measurements

Monitoring water deficit in vineyards by means of Red and Infrared measurements

Abstract

Vineyard water availability is one of the most important variables both in plant’s production and wine quality, once it regulates several processes, among which the stomata activity. To avoid water deficit, wine producers introduced artificial irrigation in their vineyard, using a semi-empirical process to calculate water amount. Some previous research presented measurements in the infrared wave bands and PAR (photosynthetic active radiation) as a process to estimate water stress and to calculate water needs. This paper analyses and explores the relationship that could be established between red, infrared and PAR in vegetation indices calculation and leaf area index and the relationship between these indices and water availability or deficit. Data from this process could be used to design irrigation schemes, saving water and controlling vineyards needs.

Download the PDF

DOI:

Publication date: December 22, 2021

Issue: Terroir 2006

Type: Article

Authors

Fernando ALVES (1), Fernanda ALMEIDA (1), Moutinho PEREIRA (2) Nuno Magalhães (3) and Jose ARANHA (4)

(1) ADVID – Assoc. Desenv. Viticultura Duriense, Peso da Regua, Portugal
(2) Dept. Eng. Biológica e Ambiental / CETAV, UTAD, Vila Real, Portugal
(3) Dept Fitotecnia, UTAD, Vila Real, Portugal
(4) Dept. Florestal, UTAD, Vila Real, Portugal

Contact the author

Keywords

vineyards, water deficit, red and infrared, vegetation Index (NDVI)

Tags

IVES Conference Series | Terroir 2006

Citation

Related articles…

Risposte enologiche del Nero d’Avola su suoli a diverso grado di salinità

Vengono riportati i risultati enologici di uno studio condotto sul Nero d’Avola in un tipico ambiente viticolo siciliano, in cui insistono suoli che presentano un diverso grado di salinità.
Read More

Data mining approaches for time series data analysis in viticulture. Potential of the bliss (Bayesian functional linear regression with sparse step functions) method to identify temperature effects on yield potential

Context and purpose of the study – Vine development, and hence management, depends on dynamic factors (climate, soil moisture, cultural practices etc.) whose impact can vary depending upon their temporal modalities.

Read More

AGEING REVEALS THE TERROIR OF AGED RED BORDEAUX WINES REGARDLESS OF THE VINTAGES! TARGETED APPROACH USING ODOROUS COMPOUNDS LEVELS INCLUDING TERPENES AND C13 NORISOPRENOIDS

The chemistry of wine is notably complex and is modified by ageing of the bottles. The composition of wines is the result of vine production (under the influence of vintage, climate and soils); yeast production (under the influence of juice composition and fermentation management); lactic bacteria production (under the influence of young wine composition and malolactic fermentation management); and of the ageing process either in vats, barrels or bottles or both. The composition is linked to the quality perceived by consumers but also to their origin, sometimes associated to the “terroir” concept.

Read More

Historical terraced vineyards – heritage and nature conservation strategies

Historical terrace vineyards are simultaneously impressive documents of the human inclination to design, sites for the production of high quality wines and habitats for a rich variety of flora and fauna

Read More

NEW TREATMENTS FOR TEMPRANILLO WINES BY USING CABERNET SAUVIGNON VINE-SHOOTS AND MICRO-OXYGENATION

Toasted vine-shoots as enological additive represents a promising topic due to their significant effect on wine profile. However, the use of this new enological tool with SEGs varieties different than wine and combined with others winemaking technologies, such as micro-oxygenation (MOX), has not been studied so far, despite this combination could result in wine with high chemical and organoleptic quality.

Read More