terclim by ICS banner
IVES 9 IVES Conference Series 9 Macrowine 9 Macrowine 2025 9 Vine science and link with grape and wine quality 9 Portable NIR spectroscopy for nutrient profiling in rootstock and scion material: enhancing decision-making in the grafting industry

Portable NIR spectroscopy for nutrient profiling in rootstock and scion material: enhancing decision-making in the grafting industry

Abstract

The success of grafting in viticulture is deeply influenced by the nutrient composition of both rootstock and scion materials. Key components such as nitrogen and carbohydrates play a crucial role in graft compatibility, establishment, and overall plant vigor [1]. Traditional methods for assessing nutrient content are often time-consuming, destructive, and resource-intensive, limiting their application for rapid decision-making in commercial settings. This leads to grafting industries often adopting a non-selective grafting approach, where the grafting is attempted without prior assessment of viability (meaning whether or not the rootstock or scion has low nutrient content), relying solely on postgrafting establishment outcomes or vine vigour results to determine success. This method leads to inefficiencies, resource wastage, and variability in plant quality. Near-Infrared (NIR) spectroscopy has emerged as a non-destructive, rapid, and reliable tool for compositional analysis across various agricultural sectors. This study explores the application of NIR spectroscopy for assessing nutrient profiles in rootstock and scion materials, aiming to support data-driven grafting decisions that maximise resource use and optimise plant quality.

The study employed three NIR spectrometers: a benchtop unit, a commercially available portable spectrometer, and a handheld prototype device, to evaluate their performance in analysing nutrient content in grapevine rootstock and scion samples. Samples were collected from three grapevine nurseries, each providing material from different sites, cultivars, and clones, ensuring a diverse and representative sample set. The final dataset consisted of a thousand samples, which were analysed both on the outer layer and on the cross-sectional area of the shoot, following a fresh transverse cut, to avoid bark influence in the spectra. This diversity in samples allowed for a robust validation strategy using an independent dataset that maintained the proportion of different cultivars, ensuring the model’s reliability across varied genetic material. Multivariate calibration models were developed for each instrument using Partial Least Squares (PLS) Regression. However, due to the high volume of spectral data, not every sample underwent wet-chemical analysis. Instead, a recursive PLS approach was applied, where an initial subset of samples was chemically analysed, and the resulting model predictions were used to predict additional samples, which were then added to the model [2].

The study demonstrated promising results in predicting nitrogen and carbohydrate content using all three NIR spectrometers. The benchtop instrument exhibited the highest accuracy, but both the portable and handheld devices achieved acceptable predictive performance, making them suitable for industry applications. The resulting errors remained within acceptable thresholds for practical decision-making in the grafting industry. These findings highlight the potential of NIR spectroscopy as a rapid and non-destructive tool for nutrient profiling in rootstock and scion materials, enabling informed decisions that can improve graft success rates, optimise resource allocation, and ultimately enhance plant quality.

References

[1] Vršič, S., Pulko, B., & Kocsis, L. (2015). Scientia Horticulturae, 181, 168–173.

[2] van Wyngaard, E., Blancquaert, E., Nieuwoudt, H., & Aleixandre-Tudo, J. L. (2023). Biosystems Engineering, 232, 141-154.

Publication date: June 4, 2025

Type: Poster

Authors

Daniel Schorn-García1,*, Erna Blancquaert1, Jose Luis Aleixandre-Tudo1,2

1 South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, 7600, South Africa
2 Instituto de Ingeniería de Alimentos (Food-UPV), Departamento de Tecnología de Alimentos (DTA), Universitat Politecnica de Valencia (UPV), Valencia, Spain

Contact the author*

Keywords

Near-InfraRed (NIR) spectroscopy, grafting compatibility, nutrient profiling, precision viticulture

Tags

IVES Conference Series | Macrowine | Macrowine 2025

Related articles…

Predicting oxygen consumption rate by tannins through sweep linear voltammetry and machine learning models

Nowadays, it is well known that oxygen significantly impacts wine quality. The amount of oxygen wine consumes during the winemaking process depends on several factors, such as storage conditions, the number of rackings, the materials used for aging, and the type of closure chosen for bottling.

Comparison between non-Saccharomyces yeasts for the production of Nero d’Avola wine

Wine production with non-Saccharomyces yeasts is getting larger application due to the positive impact of these yeasts on wine composition. Previous studies showed notably differences in chemical composition of Merlot wines obtained with Torulaspora delbrueckii.

The role of malolactic bacteria metabolism on the organoleptic qualities of wines

Lactic acid bacteria (LAB) are essential microorganisms in winemaking due to their role in malolactic fermentation (MLF) [1]. This process not only ensures the biological stabilization of wine through the decarboxylation of malic acid into lactic acid but also contributes to modifications in the chemical composition of the wine [2][3].

New use of natural silk fiber as a fining agent in wines

Undesirable compounds in wine, like OTA, biogenic amines, and pesticide residues, can negatively affect its quality and pose health risks to consumers. In addition, an excess of tannins can lead to an unpleasant rise in astringency and bitterness, which makes tannins another target of reduction.

Catechins, NMR, Huntington’s disease, protein aggregation modulation

Catechins, a subclass of flavonoids widely found in plants and plant-based foods and beverages such as wine and tea, not only exhibit significant antioxidant properties [1], as extensively documented in the literature, but can also inhibit amyloid protein aggregation [2], a key process implicated in the onset of neurodegenerative diseases such as Parkinson’s, Alzheimer’s, and Huntington’s.