Effect Of Skin Contact Research Articles

Reputation management as an alternative explanation for the “contagiousness” of immorality

Previous findings showing that people are reluctant to contact morally disgusting objects such as Nazi clothing have been interpreted as showing that immorality is perceived as physically contaminating. However, self-presentation concerns could underlie the apparent contagiousness of immorality: associating visibly with immoral stimuli risks reputation damage because observers infer immorality by association. In a scenario, participants preferred to wear a Nazi armband under rather than over their clothing, despite the under choice requiring skin contact (Study 1). And participants reported being primarily motivated by reputation, not contamination. Studies 1a and 1b revealed that, when public display was kept constant to minimize reputation concerns, skin contact increased discomfort by a small amount. A lab study using a real Nazi armband showed that the preference for hiding the armband was stronger with an audience (Study 2). Changing perspective in Study 3, third parties judged targets who made direct contact with the armband as less immoral, and even less contaminated, than those who displayed the armband. Another scenario in Study 4 revealed a strong effect of public display, but no effect of skin contact, on negative feelings about wearing an immoral t-shirt. Overall, findings suggest that apparent moral contagion effects may be explained more by self-presentation than by contamination.

The Effect of Skin Contact on Maternal-infant Attachment Behaviors in Emotional, Proximity-seeking, and Caretaking Dimensions in Planned and Unplanned Pregnancies in 2017, Iran: A Research

Background: Unplanned pregnancy is a potential danger for women’s lives in the reproduction ages. Objective: The present study aimed to compare planned and unplanned pregnancies regarding the maternal-infant attachment behaviors in emotional, proximity-seeking, and caretaking dimensions. Methods: The present analytical case-control study was conducted on 140 women who had given birth to their children in the hospitals affiliated to Shiraz University of Medical Sciences in 2017. The participants were divided into planned and unplanned pregnancy groups. Within the first hour and 24 hours after birth, the babies were put naked in skin-to-skin contact with their mothers for 15 minutes and the study questionnaire was completed. The data were collected using the Avant checklist. P<0.05 was considered to be statistically significant. Results: The mean score of attachment in the early hours was 84.22±12.59 in the planned pregnancy group and 74.28±15.81 in the unplanned pregnancy group, and the difference was statistically significant (p<0.001). However, no significant difference was observed between the two groups in this regard after 24 hours (p=0.122). Additionally, the results revealed a significant difference between the two groups concerning emotional (p<0.001) and caretaking (p=0.007) behaviors. However, no significant difference was found between the two groups regarding the three behaviors after 24 hours. Emotional (talking and smiling, p=0.001), proximity-seeking (circling one’s arms around the baby, p=0.001), and caretaking (paying attention to the baby, p=0.001) behaviors were significantly more observed in the two groups in the early hours and the first 24 hours. Conclusions: Mother’s skin-to-skin contact with her baby during lactation increased attachment in unplanned pregnancies after 24 hours.

Effect of Skin Contact Before and During Alcoholic Fermentation on the Chemical and Sensory Profile of South African Chenin Blanc White Wines

The volatile and phenolic composition of Chenin blanc wines made with different skin contact treatments was studied. One batch of grapes was used to make a dry white wine according to two different treatments, namely pre-fermentative skin contact and complete fermentation on the skins. A white wine fermented without any skin contact was used as control. Fermentation on the skins and skin contact before fermentation led to significantly lower levels of terpenes, esters, acids and thiols, and the highest significant levels of alcohols and phenolic compounds. However, this effect was less pronounced in wines with skin contact before fermentation. Sensory analysis of all the experimental wines was also performed. The results showed a significant shift from the sensory attributes of fresh and tropical fruits of the control Chenin blanc wines towards riper fruit notes in the skin contact treatments. This observation was correlated with the length of the skin contact period. Possible reasons to explain the results observed in this study are discussed.

Effect of Skin Contact and Pressure on the Composition of Sauvignon Blanc Must

Early white winemaking operations are known to affect the extraction of grape skin compounds into the juice fraction, which will dictate their concentration in the resulting wine. Grape skin contact and the amount of pressure applied during grape pressing affect the extraction of varietal aromas located in the skins. Compounds such as the polyphenols and glutathione, with antioxidant properties involved in juice oxidation processes and white wine stability, are also affected. The present study evaluates how grape skin contact and the amount of pressure applied during grape pressing affect the levels of S-(3-hexan-l-ol)cysteine (3MH-S-cys, a key grape-derived precursor to the volatile thiol 3-mercapto-hexanol (3MH), which is reminiscent of passion fruit aroma); 2-methoxy-3-isobutylpyrazine (IBMP, with a capsicum-like descriptor); phenolic compounds; and glutathione in Sauvignon Blanc juice. The study was conducted using grapes obtained from commercial Marlborough (New Zealand) vineyards, using both commercial and laboratory grape-processing procedures. Immobilized metal ion chromatography was used to isolate the 3MH- S-cys precursor from the juices. The isolated precursor was then volatilized by trimethylsilylation and analyzed using gas chromatography/mass spectrometry (GC/MS). IBMP was analyzed by GC/MS after solvent extraction, and a high-performance liquid chromatography method was used for the quantification of phenolic compounds and glutathione. 3MH- S-cys levels were seen to increase in juice fractions obtained from a winery press operating at higher pressures. The increase was attributed to the cumulative effect of longer skin contact time and the amount of pressure applied. The highly water-soluble IBMP was less affected by the amount of pressure applied during commercial grape pressing. Additional information was generated by the specific assessment of skin contact and applied pressure during grape pressing in a laboratory trial. In this trial, a long (32 h) skin contact time resulted in a greater release of varietal aroma compounds, 3MH- S-cys, and IBMP into the juice, and the concentration was further raised by increasing the pressure applied during pressing. However, for both experiments, the extraction of the varietal aroma compounds was offset by a clear increase in the juice oxidative potential, seen by a decline in glutathione content, a natural grape antioxidant, and an increase in particular oxidizeable polyphenol compounds, which may cause the must or wine to brown and lead to a loss of varietal aromas.

Contribution of free and glycosidically-bound volatile compounds to the aroma of muscat “a petit grains” wines and effect of skin contact

Free and glycosidically-bound volatile compounds of must, skin and wine from Muscat “a petit grains” cultivated in Spain were determined, and the effect of different skin contact times on the aroma composition and sensory characteristics of wines was investigated. Must and wine had a large quantity of mono-terpenes, mainly linalool, geraniol, and nerol. The most abundant glycosylated fraction was the mono and poly-oxygenated terpenes, followed by benzene compounds and norisoprenoids. Must skin contact at 18 °C during 15 and 23 h produced an important increase in the free and bound varietal compounds, which suggests the use of glycosidic enzymes, together with skin maceration, to increase wine aroma. From a sensory standpoint, must skin contact was very positive, since it brought about an increase in the fresh and fruity characteristic of the wines, and they also had more body.

THE EFFECT OF SKIN CONTACT ON THE AROMATIC COMPOSITION OF THE WHITE WINE OFVITIS VINIFERAL. CV. MUSCAT OF ALEXANDRIA GROWN IN SOUTHERN ANATOLIA

Free and bound aroma (precursors) compounds of the Muscat of Alexandria wines and the effect of skin contact (7 h, at 15 °C) on aroma composition have been investigated. The aroma compounds, extracted with the pentan-dichloromethane (2:1) method and Amberlite XAD-2 resin, were analysed by gas chromatography (GC) and gas chromatography-mass spectrometry (GC-MS). A total of 41 free volatile compounds (12 esters, 8 acids, 7 terpenes, 5 alcohols, 4 phenols, 3 C-6 compounds, 2 carbonyl compounds) and 28 bound compounds (10 terpenes, 2 alcohols, 2 C-6 compounds, 5 fatty acids, 6 phenols, 2 C-13 norisoprenoids, 1 carbonyl compound) were identified in Muscat of Alexandria wines. Skin contact treatment increased the total free and bound aroma compound levels, and improved the wine quality by affecting the intensity as well as the quality of aroma.

Antioxidative Capacity of Wine on Human LDL Oxidation in Vitro: Effect of Skin Contact in Winemaking of White Wine

To assess the antioxidative effect of the non-alcoholic components of wine, human low-density lipoprotein (LDL) was oxidized in vitro by copper ions in the presence of polyphenolic extracts from three wines: standard red wine (R), standard white wine (W1), and white wine the must of which had been in contact with grape solids during 8 h before fermentation (W2). Lipoprotein peroxidation was monitored as the formation of conjugated dienes, of thiobarbituric acid reactive substances (TBARS), and fluorescent substances. At equal volume-of-extract additions to LDL, the lag phase of diene production increased proportionally with the polyphenol concentration of each extract. By the addition of equal phenolic substance concentration (8 μmol of gallic acid equiv/L) the timing of lag phase was 410 ± 8, 442 ± 11, and 516 ± 37 min for W1, R, and W2 respectively compared to 78 ± 6 min for control LDL without added extract. At 9 h of incubation, TBARS and fluorescence production were drastically inhibited by W1 but completely inhibited by R and W2. At 24 h of oxidation only fluorescence was still inhibited. The results indicate that the polyphenols contained in wines could inhibit protein derivatization but only delay lipid peroxidation and that the type, as well as the concentrations, of polyphenols of the different wines have varying protective effects. The wine-making process that includes the pre-incubation of the must with the grape skin prior to and during fermentation (red and certain white wines) was the most effective in preventing LDL oxidation in vitro.

Effects of skin contact and settling on the level of the C18:2, C18:3 fatty acids and C6 compounds in burgundy chardonnay musts and wines

In the present study, a skin contact process (maceration) was applied on Chardonnay grapes and the results compared with those from a control sample obtained directly after pressing and without maceration. After the skin contact trial, four different sets of conditions of settling were realized. Routine analyses were carried out on musts and wines at the end of the alcoholic fermentation. It appears that skin contact greatly affects the acidity of musts and wines. From our experiments, two comparisons can be made. The trial of skin contact (16 h at 20 °C) is compared with the control sample within the same conditions of settling (24 h storage at 20 °C). Secondly, from the skin contact trial, four different conditions of settling are compared: 24 h at a low temperature (15 °C); addition of pectinase and 24 h storage at 20 °C; with no settling; 24 h storage at 20 °C. The effects of these different methods of white wine elaboration are demonstrated by the determination of the concentrations of certain C6 compounds and their lipid precursors (C18:2 and C18:3 fatty acids). C6 aldehyde and alcohol compounds (hexan-1-ol, (E) hex-2-en-1-al, (Z) hex-3-en-1-ol and (E) hex-2-en-1-ol) were analyzed by gas chromatography during wine elaboration. Lipid precursors (linoleic (C18:2) and linolenic (C18: 3) acids) were also determined by GC. During skin contact (between 0 and 16 h), the evolution of C6 compounds and fatty acids contents is studied. Analyses show that skin contact begins with an important production of C6 compounds, especially hexan-1-ol and (E) hex-2-en-1-ol. After 2 h of skin contact, a loss of C6 compounds occurs by adsorption on macromolecules and skin components. Without pressing, skin contact induces a loss of C6 compounds. On the other hand, the combined skin contact/pressing increases the release of precursors into the medium and the production of C6 compounds in the must. One of the principal effects of settling is also a loss of hexan-1-ol and is linked to the loss of lipid precursors. In the musts as well as in the wines, settling conditions can change the direct consequences of skin contact.

La macération pelliculaire dans la vinification en blanc. Incidence sur la composante volatile des moûts

<p style="text-align: justify;">The effect of skin contact on the composition of volatiles in the three varieties Chenin, Chardonnay and Bourboulenc was studied using gas chromatography. 32 components were identified in all the musts : 6 alcohols with 6 carbon atoms, 12 other alcohols, 4 carbonyl compounds, 2 lactones, 1 phenol, 6 terpenols and 1 ester. These were assayed in triplicate. Analysis of variance was carried out to determine whether skin contact made a significant contribution to the variability observed in the extracts. Musts prepared with skin contact were all richer (2.3 to 2.8 times) in all the volatiles assayed than the control musts. Aldehydes and alcohols with 6 carbon atoms were quantitatively the most important (2 to 3 times more plentiful in skin contact musts) and formed 58 to 93 p. 100 of the components determined. Principal component analysis was carried out to classify the musts according to the neutral volatiles that they contained ; this was effected using the components that were significantly different quantitatively according to the type of must.</p>