italianoenglishfrançaisdeutschespañolportuguês
Language
Search
  • » Infowine Premium
  • » Are digital twins a useful tool to teach grapevine pruning?

Are digital twins a useful tool to teach grapevine pruning?

Gonzaga Santesteban | University of Navarra, Spain

Are digital twins a useful tool to teach grapevine pruning?

A digital twin is a virtual model designed to accurately reflect a physical object. In the case of vine pruning, when we talk about digital twins, we are referring to virtual models that allow us to faithfully represent the structures we have to prune (spurs or canes).

Learning to prune a grapevine is a challenging activity. On the one hand, it is the most complex cultivation practice to be used in our vineyards, which requires a very good understanding of the plant's physiology and the goals we set ourselves at the time of pruning. Furthermore, its execution requires a three-dimensional visualisation of the objects to be pruned, as without this vision it is impossible to decide correctly where and how to carry out the cuts. As if all of the above were not enough, the difficulty of teaching pruning is even greater because there are many circumstances that can make it impossible to learn in situ, that is, using real vines.

This paper presents the first internationally known results on the potential of using three-dimensional digital twins as a tool for teaching and learning about vine pruning.

Video excerpt from the presentation given during Enoforum Web Scientists (March 13, 2023)

This Premium content and all the Premium content published in the magazine can be consulted with the annual subscription to Infowine Premium for only 60 € ! (click here)

Published on 10/26/2023
Item available in italiano francais spagnolo
Premium Contents Area
  • VIDEO SEMINAR (Gonzaga SANTESTEBAN, streaming 5 minutes)
Price:60 €(Tax included)
Related sheets
    Low intervention?
    Infowine Focus
    Wine is fundamentally a high-intervention product, and along all stages from harvest to bottling it's our job to guarantee safety and quality, but it's also up to us to research, experiment, and ad...
    Published on:01/02/2023
    Diversity in winemaking
    Infowine Focus
    Producing a wine according to our oenological objective, wanting to express the variety, but adapting practices according to the sanitary status of the grapes, is continuous experimentation. We aga...
    Published on:09/28/2022
    Sensory characterisation of grapes and yeast strains
    Infowine Focus
    Phenolic composition of grapes has an important impact on the final intrinsic quality of (red) wines. Wine taste, mouthfeel and colour are driven principally by phenolic compounds present in grapes...
    Published on:08/29/2022
    Sparkling wines
    Infowine Focus
    For the production of quality sparkling wines, it is important to ensure the separation of the correct phenolic profiles of must fractions. Find out how UV-Visible spectroscopy, together with chemo...
    Published on:08/17/2022
    The aroma and taste of wine
    Infowine Focus
    Chemical, biochemical and physiological factors influence the composition of the retronasal aroma during wine consumption, but not only tannins influence mouthfeel: anthocyanins do too. New methods...
    Published on:01/05/2022
    Improve, enhance and modulate aromatic evolution
    Infowine Focus
    What's the importance of varietal thiols, esters and glycerol content from an organoleptic quality point of view? How do volatile compounds evolve during wine aging and storage conditions? Are ther...
    Published on:12/28/2021
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
- A +
ExecTime : 2,921875