IR Thermography from UAVs to Monitor Thermal Anomalies in the Envelopes of Traditional Wine Cellars: Field Test

Juan Ortiz-Sanz,Marcos Arza-García,Mariluz Gil-Docampo,Ignacio Cañas-Guerrero

doi:10.3390/rs11121424

Juan Ortiz-Sanz, Marcos Arza-García + Show 2 more

Open Access

https://doi.org/10.3390/rs11121424

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Abstract

Infrared thermography (IRT) techniques for building inspection are currently becoming increasingly popular as non-destructive methods that provide valuable information about surface temperature (ST) and ST contrast (delta-T). With the advent of unmanned aerial vehicle (UAV)-mounted thermal cameras, IRT technology is now endowed with improved flexibility from an aerial perspective for the study of building envelopes. A case study cellar in Northwest (NW) Spain is used to assess the capability and reliability of low-altitude passive IRT in evaluating a typical semi-buried building. The study comparatively assesses the use of a pole-mounted FLIR B335 camera and a drone-mounted FLIR Vue Pro R camera for this purpose. Both tested IRT systems demonstrate good effectiveness in detecting thermal anomalies (e.g., thermal bridges, air leakages, constructive singularities, and moisture in the walls of the cellar) but pose some difficulties in performing accurate ST measurements under real operating conditions. Working with UAVs gives great flexibility for the inspection, but the angle of view strongly influences the radiometric data captured and must be taken into account to avoid disturbances due to specular reflections.

Highlights

Temperature influences almost every step of wine production, starting with the growing of the grape [1], but is important for several reactions involved in the process of wine maturation [2,3]
Several problems that might compromise the optimal conditions for wine ageing can be detected through thermal inspection
The information revealed by thermography facilitates the implementation of corrective measures to ensure optimal environmental conditions for the wine-ageing process

Summary

Introduction

Temperature influences almost every step of wine production, starting with the growing of the grape [1], but is important for several reactions involved in the process of wine maturation [2,3]. Since many of these reactions are physiochemical in nature, they can be accelerated with high temperatures [4,5]. Overall, ignoring the singularities of each wine variety, to reduce wine losses and prevent rapid ageing and loss of quality, the wines should be stored at a cool cellar ambient air temperature (AAT). The new global strategies and energy directives towards achieving nearly zero-energy buildings have again put value on many of these traditional buildings for winemaking

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