The production of extra virgin olive oil (EVOO) creates by-products like olive pomace, which brings environmental issues due to its strong odors and the challenges involved in storage. To address this within a circular economy framework, this study explores the potential of olive pomace as a nutrient source for earthworms, aiming to transform it into a beneficial soil amendment. Key nutrients in the pomace, such as polyphenols, sugars, and organic matter, were examined for their effectiveness in nourishing earthworms. Four distinct treatments were applied to the pomace: mechanical mixing, aeration, a combination of both, and no treatment. For a period of 30 days, chemical parameters including pH, polyphenol levels, and moisture content were monitored, while earthworm preferences were assessed at Centro Lombricoltura Toscano (CLT). The study revealed significant differences in the chemical composition of the pomace depending on the treatment, especially regarding polyphenol and total sugar content. These changes influenced the palatability for earthworms, with the combined treatment producing the most appealing pomace, likely due to the increased nutrient availability. Ultimately, olive pomace has promising potential to be repurposed into a nutrient-dense soil amendment, alleviating environmental concerns and contributing to more sustainable waste management within the olive oil industry.

This study explores the use of a photoionization detector (PID) to distinguish varieties of rosemary plant, based on their volatile organic compound (VOC) emissions. The aim was to be able to distinguish plant varieties using a simple, quick, and inexpensive method. Two varieties were studied, Rosmarinus officinalis L. “Prostratus” and “Erectus”. First, the PID was used to detect VOCs emitted by leaves from each variety, and subsequently essential oil was extracted from the same leaves. Then, the well-established GC-MS method was used to characterize and differentiate the oil from each of the two varieties. The PID was able to capture different signals, and a ‘fingerprint’ for each of the two varieties was obtained. To validate the PID performance, the data set obtained was analyzed by means of advanced statistical models (principal component analysis, cluster and support vector machine and artificial neural network) which were able to discriminate the two varieties with high accuracy (over 80%). Therefore, the results confirm that the PID was able to detect differences in VOC emissions. In conclusion, PID proved be an interesting instrument for the classification of rosemary plants, and in this sense could be applied to other aromatic plants.

Background and Aims. Rosé wines are becoming more popular, as is the demand for organic wines. However, there are few studies on the effects of operative choices on the quality and style of these wines. The paper aims to investigate the effects of the early stages of processing (destemming/crushing and pressing) on rosé wine characteristics. Methods and Results. A full factorial experiment was carried out on Sangiovese, considering two factors related to grape processing: the prepressing treatment (intact clusters or destemmed/crushed berries) and the pressing pressure. Sugars, ethanol, acidity, phenols, and color were measured in juices, while volatile compounds and sensory profiles were evaluated in wines. Destemming/crushing dramatically changed the composition of both juices and wines; notably, acidity increased and floral and color intensities decreased in intact cluster samples. Furthermore, a clear interaction was found between prepressing treatment and pressure. Pressure, in turn, affected several acidity and color parameters. This could be related to the chemical composition and consistency of the different berry zone, which interact with the mechanical action of the destemmer/crusher and press. Conclusions. Processing choices affect all of the main qualitative features of rosé wine; they could be successfully used to decide the wines style and minimize the use of additives and adjuvants. Significance of the study: in rosé production, the capability to modulate the operational protocols allows selecting of different wines from the same grape batch. This represents a useful tool to optimize grape processing according to the companys commercial priorities.

This study examined the influence of malaxation temperatures on the extraction of extra virgin olive oil (EVOO) and its phenolic compound content, aiming to balance energy efficiency with final product quality. Extraction was tested at three temperatures of malaxation, 21 °C, 27 °C, and a gradual increase from 21 °C to 27 °C. Higher malaxation temperatures improved extraction yields and phenolic compounds. However, a gradual temperature increase produced promising results. The research found that yields like those obtained at 27 °C could be achieved using a lowered temperature of up to 6 °C for 15 min. The gradual temperature increase resulted in a 15% increase in phenolic compounds in comparison to low temperature extracted samples. The presence of beneficial aromatic compounds, such as (E)-2-hexenal, increased with higher temperatures, enhancing the fresh and fruity sensory notes of the oil. However, compounds linked to sensory defects, such as (E)-2-heptenal, increased at higher temperatures, indicating a need for careful modulation of extraction temperatures. In conclusion, adopting a gradually increasing temperature profile during malaxation represents an advantageous strategy for optimizing EVOO extraction, improving both the quality of the final product and operational efficiency, thus contributing to more sustainable and economical production.

(1) Background: Human–wildlife conflict can lead to adverse consequences for both parties, particularly in areas with a high concentration of wild ungulates. Ungulates cause frequent, severe plant damage by stripping the bark or browsing on the youngest plants. In the latter case, they damage vegetative sprouts and leaves, which can cause a delay in growth or the plant’s death. Tuscany is notable for its significant population of wild boar, which cause substantial damage to vineyards and cereal crops, costing farmers millions annually. In Tuscany, given the highly cultivated landscape of olive trees, damage has also been recorded in these plants. Balancing human and wildlife needs is crucial for minimizing damage and ensuring coexistence. (2) Methods: This study tested innovative electronic playback devices using long-range radio technology (LoRa) to deter wild ungulates and prevent crop damage. These devices use sounds and lights to induce wild animals to be afraid and thus run away from the cultivated plot to be protected. The experiment was conducted on a farm in Chianti, Tuscany, involving four plots of land planted with olive trees: in two test areas, four playback devices and four camera traps were installed, and in the two control areas, only camera traps were installed. Playback devices aimed to deter wild ungulates and camera traps aimed to test their effectiveness. Data from the camera traps were analyzed statistically and behaviorally. (3) Results: Playback devices significantly reduced wild animal activity in the equipped areas. Statistical analysis revealed that the use of acoustic–luminous deterrent devices (PDs) significantly reduced wildlife visits to the olive groves. (4) Conclusion: The study’s findings, supported by heatmaps and frequency analyses, provide insights into wildlife activity patterns and guide the development of targeted, effective wildlife management strategies.