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Damásio M, Barbosa M, Deus J, Fernandes E, Leitão A, Albino L, Fonseca F, Silvestre J. Can Grapevine Leaf Water Potential Be Modelled from Physiological and Meteorological Variables? A Machine Learning Approach. PLANTS (BASEL, SWITZERLAND) 2023; 12:4142. [PMID: 38140469 PMCID: PMC10747955 DOI: 10.3390/plants12244142] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/10/2023] [Revised: 11/22/2023] [Accepted: 12/06/2023] [Indexed: 12/24/2023]
Abstract
Climate change is affecting global viticulture, increasing heatwaves and drought. Precision irrigation, supported by robust water status indicators (WSIs), is inevitable in most of the Mediterranean basin. One of the most reliable WSIs is the leaf water potential (Ψleaf), which is determined via an intrusive and time-consuming method. The aim of this work is to discern the most effective variables that are correlated with plants' water status and identify the variables that better predict Ψleaf. Five grapevine varieties grown in the Alentejo region (Portugal) were selected and subjected to three irrigation treatments, starting in 2018: full irrigation (FI), deficit irrigation (DI), and no irrigation (NI). Plant monitoring was performed in 2023. Measurements included stomatal conductance (gs), predawn water potential Ψpd, stem water potential (Ψstem), thermal imaging, and meteorological data. The WSIs, namely Ψpd and gs, responded differently according to the irrigation treatment. Ψstem measured at mid-morning (MM) and mid-day (MD) proved unable to discern between treatments. MM measurements presented the best correlations between WSIs. gs showed the best correlations between the other WSIs, and consequently the best predictive capability to estimate Ψpd. Machine learning regression models were trained on meteorological, thermal, and gs data to predict Ψpd, with ensemble models showing a great performance (ExtraTrees: R2=0.833, MAE=0.072; Gradient Boosting: R2=0.830; MAE=0.073).
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Affiliation(s)
- Miguel Damásio
- INIAV I.P., Instituto Nacional de Investigação Agrária e Veterinária, Polo de Inovação de Dois Portos, Quinta da Almoinha, 2565-191 Dois Portos, Portugal; (J.D.); (J.S.)
| | - Miguel Barbosa
- SISCOG SA, Sistemas Cognitivos, Campo Grande, 378 - 3°, 1700-097 Lisboa, Portugal; (M.B.); (E.F.); (A.L.); (L.A.); (F.F.)
| | - João Deus
- INIAV I.P., Instituto Nacional de Investigação Agrária e Veterinária, Polo de Inovação de Dois Portos, Quinta da Almoinha, 2565-191 Dois Portos, Portugal; (J.D.); (J.S.)
| | - Eduardo Fernandes
- SISCOG SA, Sistemas Cognitivos, Campo Grande, 378 - 3°, 1700-097 Lisboa, Portugal; (M.B.); (E.F.); (A.L.); (L.A.); (F.F.)
| | - André Leitão
- SISCOG SA, Sistemas Cognitivos, Campo Grande, 378 - 3°, 1700-097 Lisboa, Portugal; (M.B.); (E.F.); (A.L.); (L.A.); (F.F.)
| | - Luís Albino
- SISCOG SA, Sistemas Cognitivos, Campo Grande, 378 - 3°, 1700-097 Lisboa, Portugal; (M.B.); (E.F.); (A.L.); (L.A.); (F.F.)
| | - Filipe Fonseca
- SISCOG SA, Sistemas Cognitivos, Campo Grande, 378 - 3°, 1700-097 Lisboa, Portugal; (M.B.); (E.F.); (A.L.); (L.A.); (F.F.)
| | - José Silvestre
- INIAV I.P., Instituto Nacional de Investigação Agrária e Veterinária, Polo de Inovação de Dois Portos, Quinta da Almoinha, 2565-191 Dois Portos, Portugal; (J.D.); (J.S.)
- GREEN-IT Bioresources4sustainability, ITQB NOVA, Av. da República, 2780-157 Oeiras, Portugal
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Ribeiro SG, Martins C, Tavares T, Rudnitskaya A, Alves F, Rocha SM. Volatile Composition of Fortification Grape Spirit and Port Wine: Where Do We Stand? Foods 2023; 12:2432. [PMID: 37372643 DOI: 10.3390/foods12122432] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2023] [Revised: 05/15/2023] [Accepted: 06/13/2023] [Indexed: 06/29/2023] Open
Abstract
Port wine's prominence worldwide is unequivocal and the grape spirit, which comprises roughly one fifth of the total volume of this fortified wine, is also a contributor to the recognized quality of this beverage. Nonetheless, information about the influence of the grape spirit on the final aroma of Port wine, as well as its volatile composition, is extremely limited. Moreover, the aroma characteristics of Port wines are modulated mainly by their volatile profiles. Hence, this review presents a detailed overview of the volatile composition of the fortification spirit and Port wine, along with the methodologies employed for their characterization. Moreover, it gives a general overview of the Douro Demarcated Region (Portugal) and the relevance of fortification spirit to the production of Port wine. As far as we know, this review contains the most extensive database on the volatile composition of grape spirit and Port wine, corresponding to 23 and 208 compounds, respectively. To conclude, the global outlook and future challenges are addressed, with the position of the analytical coverage of the chemical data on volatile components discussed as crucial for the innovation centered on consumer preferences.
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Affiliation(s)
- Sónia Gomes Ribeiro
- Department of Chemistry & LAQV-REQUIMTE, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Cátia Martins
- Department of Chemistry & LAQV-REQUIMTE, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Tiago Tavares
- Department of Chemistry & LAQV-REQUIMTE, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Alisa Rudnitskaya
- Department of Chemistry & CESAM, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Fernando Alves
- Symington Family Estates, Vinhos S.A. Travessa Barão de Forrester, 86, 4400-034 Vila Nova de Gaia, Portugal
| | - Sílvia M Rocha
- Department of Chemistry & LAQV-REQUIMTE, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
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