UAV NDVI-Based Vigor Zoning Predicts PR-Protein Accumulation and Protein Instability in Chardonnay and Sauvignon Blanc Wines

Protein instability in white wines is mainly caused by pathogenesis-related (PR) proteins that survive winemaking and can form haze in bottle. Because PR-protein synthesis is modulated by vine stress, this study evaluated whether unmanned aerial vehicle (UAV) multispectral imagery and NDVI-based vigor zoning can be used as early predictors of protein instability in commercial Chardonnay and Sauvignon Blanc wines. High-resolution multispectral images were acquired over two seasons (2023–2024) in two vineyards, and three vigor zones (high, medium, low) were delineated from the NDVI at the individual vine scale. A total of 180 georeferenced vines were sampled, and musts were analyzed for thaumatin-like proteins and chitinases via RP-HPLC. Separate microvinifications were carried out for each vigor zone and cultivar, and the resulting wines were evaluated for protein instability (heat test) and bentonite requirements. Low-vigor vines consistently produced musts with higher PR-protein concentrations, greater turbidity after heating, and higher bentonite demand than high-vigor vines, with stronger effects in Sauvignon Blanc. These vigor-dependent patterns were stable across vintages, despite contrasting seasonal conditions. Linear discriminant analysis using NDVI, PR-protein content, turbidity, and bentonite dosage correctly separated vigor classes. Overall, UAV NDVI–based vigor zoning provided a robust, non-destructive tool for identifying vineyard zones with increased risk of protein instability. This approach supports precision enology by enabling site-specific stabilization strategies that reduce overtreatment with bentonite and preserve white wine quality.