Modeling Phenols, Anthocyanins and Color Intensity of Wine Using Pre-Harvest Sentinel-2 Images

Jorge A Recio,Luis Á Ruiz,Sandra N Fredes

doi:10.3390/rs13234951

Jorge A Recio, Luis Á Ruiz + Show 1 more

Open Access

https://doi.org/10.3390/rs13234951

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Abstract

The inclusion of technological innovation and the development of remote sensing tools in wine production are an efficient and productive factor that supports the production and improves the quality of the wine produced. In this study we explored models based on Sentinel-2 image bands and spectral indices to estimate key wine quality variables, such as phenols (TP), anthocyanins (TA) and color intensity (CI), providing different sensory characteristics of wine. Two Cabernet Sauvignon wine harvest seasons were studied, 2017 and 2018, and models with coefficients of determination (R2) higher than 60% were obtained for color intensity and total anthocyanins during the first season, both in a period very close to harvest during the first days of April, so the high periodicity of Sentinel 2 becomes strategic. In addition, homogeneous sectors can be identified in the plots for selective harvesting and thus the winery space can be programmed appropriately. These results suggest further work on the number of samples in order to transform it into a useful tool with the potential to define a differentiated harvest and estimate the accumulation of phenolic compounds and the intensity of wine color, key elements in the final quality of the wine.

Highlights

In a context of increasing competition in international markets, it has become of utmost importance to achieve higher quality standards in the vineyard
Defining the quality of wine is relative; there are some standard variables to determine the technological maturity, phenolic maturity responsible for the color of the berries [51], sensorial characteristics, such as color, astringency and bitterness, and aging capacity, which are closely related to the perception of wine quality [52]
It is key to consider the variability of a parcel, since the mixture of grapes from different quality indicators do not result in an intermediate quality wine, since some properties found in low-quality grapes prevail in the wine even when a small proportion of grapes with those characteristics are present [53]

Summary

Introduction

In a context of increasing competition in international markets, it has become of utmost importance to achieve higher quality standards in the vineyard. In done manually in lots that are historically identified as of better quality, and mechanized done manually in lots that are historically identified as of better quality, and mechanized in those of lower quality; even this differentiation is not strict and may have in those of lower quality; even this differentiation is not strict and may have some modifications This practice is eventually decided during the course of the harvest process. The lots, or predefined zonings of a lot, are evaluated weekly after veraison (the development period in which grapes change color and begin to ripen), in order to measure the sugar and acid content, two of the most common parameters on some modifications This practice eventually decided course of help to which winemakers base their decisions on iswhen to harvest [32].during

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