Estimating Vineyard Vigor Of 'Merlot' Using Multispectral Imagery From An UAV Platform

The difference in the growth vigor of grapevines not only results to uneven distribution of yield and quality but also makes it difficult for people to manage vineyard.The supervision of growth vigor in vineyard has become an important issue in viticulture field.With the development of precision agriculture and the popularization of drone technology,multi-spectral data of vineyards can be quickly collected by drones to obtain growth information of vines and monitor their growth by which can obtain the phenotypic information of grape plants quickly,effectively.In this experiment,the vine vigor model was established based by the combination of data from vineyard and the remote sensing index NDVI.The effects of different growth grades on yield and quality of grape fruit and wine of Merlot were also studied.(1)In this experiment,the SPAD value,LAI value,SD value and field data were used to establish the growth vigor algorithm.Multi-spectral images were acquired through drones,while NDVI and VI were calculated from the images to establish regression analysis,and the determination coefficient R2 reached 0.699 and 0.549 in the two-year experiment respectively.According to the model,the vineyard experimental plots were divided into three growth levels of L,M and H.(2)In effects of different growth vigor grades on grape yield,L was significantly lower than M and H,due to the number of vines from L was lower than M and H.(3)The total acid content of each growth grade in the grape fruits from high to low was H> M> L;the total phenol content from high to low was L> M> H;the total tannin content of H was significantly lower than L and M;the total anthocyanin content of M reached the median of each group.(4)The total acid content of each growth grade in wine from high to low was H> M;L;L had the highest total phenol content;the total tannin content of wine from high to low was L> H> M;the total anthocyanin content of wine from high to low was M> L> H.L had the highest overall score in the sensory evaluation analysis of wine,M had the best color and taste quality,and H had the lowest overall score.