Agnese Spadi

(1) Background: Variations in bean temperature before grinding are a little-studied factor, but they can potentially influence the characteristics of the resulting powder and the chemical and physical properties of the espresso beverage. This study investigated the effect of two heat treatments, heating and cooling, applied to coffee beans immediately before grinding. (2) Methods: The analyses focused on powder particle size distribution (laser diffraction), impact on the operation of the coffee grinder (noise and electrical absorption), chemical-physical properties of the beverage, caffeine and chlorogenic acid content (HPLC-DAD) and profile of volatile organic compounds (HS-SPME-GC-MS). (3) Results: Heating induced a decrease in the content of caffeine and chlorogenic acids and a change in the aromatic profile consistent with phenomena like accelerated aging (increase in hexanal). Cooling treatment had similar, but less pronounced, effects, although it reduced caffeine extraction and some aromatic compounds. (4) Conclusions: The study demonstrated that the temperature of the coffee beans prior to grinding is a key factor to consider in terms of the particle size distribution of the resulting coffee grounds, as well as the content of bioactive compounds and volatile organic compounds, which can significantly influence various aspects of the final espresso’s quality.

Physicochemical transformations in wine aging are strongly influenced by storage environment and scale. While kinetic modeling has been extensively applied to bulk aging systems, bottle aging is often treated as a continuation of cellar evolution despite representing a different physicochemical regime. A reaction-kinetics framework was applied to assess whether wine aging in bulk and bottle environments can be described by a unified model or instead requires divergent quantitative descriptions. A Sangiovese red wine was aged for six months under controlled conditions in inert bulk systems (stainless steel and a non-porous composite material), a porous bulk system (raw earthenware), and glass bottles. Key physicochemical parameters, including dissolved oxygen, oxidation–reduction potential, free sulfur dioxide, anthocyanins, polymerized pigments, and colorimetric indices, were monitored through non-invasive and laboratory analysis. Exploratory multivariate analysis showed that inert systems follow overlapping compositional trajectories, indicating stable chemical evolution, whereas bottle-aged wines exhibited greater variability. Kinetic analysis revealed comparable oxygen-limited behavior and buffered oxidation–reduction evolution in inert bulk systems, whilst bottle aging displayed different oxygen and sulfur dioxide dynamics, consistent with scale effects and altered oxygen partitioning. Overall, bottle aging cannot be reliably predicted by extrapolation of bulk storage kinetics and requires boundary-condition-aware descriptors accounting for scale and environmental constraints.

Destemming is a critical operation in winemaking, determining the proportion of stems, skins, and vegetal fragments that enter the must and influencing both the mechanical integrity of berries and the extraction kinetics during fermentation. Horizontal centrifugal destemmers, which rely on a rotating beater and a stationary perforated cage, represent the most widely adopted technology in modern wineries. Despite their prevalence, the mechanical basis of berry detachment remains poorly quantified, with operational guidelines grounded largely in empirical practices rather than mechanistic understanding. This study develops an extended theoretical–numerical framework describing the forces acting on grape berries during destemming, focusing on the contributions of centrifugal force, tangential shear, and impact loading. Using realistic machine geometry and published distributions of pedicel detachment strength, the governing equations for each force regime are derived, and their interaction is evaluated through Monte Carlo simulations (n = 10,000). Results demonstrate that tangential shear is the dominant mechanism of detachment, particularly at lower rotational speeds where torque is maximized according to mechanical transmission principles. Centrifugal forces contribute modestly, while impact forces are largely ineffective for detachment and are instead associated with berry damage. The work provides a comprehensive reinterpretation of destemming mechanics and offers new guidance for machine design and operational strategies aimed at improving detachment efficiency while reducing berry damage.

Global chestnut production has grown significantly in recent years, driven by its health benefits and growing interest in sustainable agriculture. Chestnut processing produces a solid residue consisting primarily of the fruit’s outer shell (pericarp), which is generally disposed of by on-farm combustion. However, this waste biomass shows a high potential for valorization due to its nutritional composition, particularly as a source of dietary fiber and polyphenols. In this study, the valorization potential of chestnut outer shells was evaluated through two approaches, demonstrating possible applicability at an industrial level: (1) the recovery of polyphenols using a simple and environmentally friendly extraction method, easily applicable on-farm, based on hot water as a solvent under different time–temperature combinations according to Response Surface Methodology (Central Composite Design); (2) the addition of chestnut outer shell flour during breadmaking as a source of fiber supplementation. Optimization of the extraction process using Response Surface Methodology combined with the desirability function identified optimal conditions at 102 min and 115 °C, yielding a maximum of approximately 172.30 mg of polyphenols per gram of dry outer shell. The incorporation of chestnut outer shell flour into bread formulations resulted in reduced dough workability, increased crust hardness (13.00 ± 0.87; 36.00 ± 1.00), and a darker bread color (1278.33 ± 39.27; 584.33 ± 25.90 RGB), particularly in the crumb.

(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.

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 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.

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.