Abstract
Bushfires are becoming more frequent and intensive due to changing climate. Those that occur close to vineyards can cause smoke contamination of grapevines and grapes, which can affect wines, producing smoke-taint. At present, there are no available practical in-field tools available for detection of smoke contamination or taint in berries. This research proposes a non-invasive/in-field detection system for smoke contamination in grapevine canopies based on predictable changes in stomatal conductance patterns based on infrared thermal image analysis and machine learning modeling based on pattern recognition. A second model was also proposed to quantify levels of smoke-taint related compounds as targets in berries and wines using near-infrared spectroscopy (NIR) as inputs for machine learning fitting modeling. Results showed that the pattern recognition model to detect smoke contamination from canopies had 96% accuracy. The second model to predict smoke taint compounds in berries and wine fit the NIR data with a correlation coefficient (R) of 0.97 and with no indication of overfitting. These methods can offer grape growers quick, affordable, accurate, non-destructive in-field screening tools to assist in vineyard management practices to minimize smoke taint in wines with in-field applications using smartphones and unmanned aerial systems (UAS).
Highlights
A recent report from the Victorian government of Australia concluded that bushfires have increased in number and severity since the 1970s across the east and south of the country [1]
Noir grown in a commercial vineyard in Adelaide Hills region, South Australia, Australia (35◦ 000 S, 138◦ 490 E) and (ii) Shiraz, Cabernet Sauvignon and Merlot vines grown in a vineyard located at the University of Adelaide’s Waite campus in Adelaide, South Australia (34◦ 580 S, 138◦ 380 E)
This paper showed two main advancements for tools to detect smoke contamination in grapevine canopies and smoke-related compounds in berries and wine using remote sensing techniques
Summary
A recent report from the Victorian government of Australia concluded that bushfires have increased in number and severity since the 1970s across the east and south of the country [1]. Chile (central region), USA (California), Greece, South Africa (Stellenbosch) and Australia (various states) have suffered some of the worst bushfires experienced in each country’s history. These countries are major producers of wines, and their grape growers and winemakers are affected by global warming with detrimental effects in drought, vine phenological changes, shifting of suitable grapevine growing regions towards the north and south, and increased bush fire events near wine growing regions [2,3,4].
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