A multivariate analysis of women's mating strategies and sexual selection on men's facial morphology

The strength and direction of sexual selection via female choice on masculine facial traits in men is a paradox in human mate choice research. While masculinity may communicate benefits to women and offspring directly (i.e. resources) or indirectly (i.e. health), masculine men may be costly as long-term partners owing to lower paternal investment. Mating strategy theory suggests women's preferences for masculine traits are strongest when the costs associated with masculinity are reduced. This study takes a multivariate approach to testing whether women's mate preferences are context-dependent. Women (n = 919) rated attractiveness when considering long-term and short-term relationships for male faces varying in beardedness (clean-shaven and full beards) and facial masculinity (30% and 60% feminized, unmanipulated, 30% and 60% masculinized). Participants then completed scales measuring pathogen, sexual and moral disgust, disgust towards ectoparasites, reproductive ambition, self-perceived mate value and the facial hair in partners and fathers. In contrast to past research, we found no associations between pathogen disgust, self-perceived mate value or reproductive ambition and facial masculinity preferences. However, we found a significant positive association between moral disgust and preferences for masculine faces and bearded faces. Preferences for beards were lower among women with higher ectoparasite disgust, providing evidence for ectoparasite avoidance hypothesis. However, women reporting higher pathogen disgust gave higher attractiveness ratings for bearded faces than women reporting lower pathogen disgust, providing support for parasite-stress theories of sexual selection and mate choice. Preferences for beards were also highest among single and married women with the strongest reproductive ambition. Overall, our results reflect mixed associations between individual differences in mating strategies and women's mate preferences for masculine facial traits

The effect of yeast on the anthocyanin characteristics of fermented model solutions

The sensory quality of red wines is basically determined by the colour, which depends on the amount and on the evolution of anthocyanins and other phenolic compounds extracting from the berries into the wine during wine-making. The anthocyanin-monomers are responsible for the development of the red colour, and their acylated derivatives provide stability for the colour of the wines. The anthocyanin profile of wines is affected by several factors: the grape variety, the conditions during wine-making, and also the yeast culture used for the fermentation. In our experiments a self-compiled model solution was fermented by spontaneous fermentation, as well as by four commercial yeasts under laboratory conditions. After fermentation total polyphenolics, anthocyanins, anthocyanin monomer profile, colour intensity, hue, and the ratio of polymeric anthocyanins were studied. Our results show that the spontaneous yeast fermentation resulted in a higher anthocyanin concentration in the fermented model solution, but the commercial yeast strains provided a more advantageous colour characteristic compared to the spontaneous fermentation. After the spontaneous fermentation less sediment was left than in the commercial yeast fermented samples

Multivariate Intra-Sexual Selection on Men’s Perceptions of Male Facial Morphology

Objectives Intra-sexual selection has shaped the evolution of sexually dimorphic traits in males of many primates, including humans. In men, sexual dimorphism in craniofacial shape (i.e. facial masculinity) and facial hair have both been shown to communicate aspects of social and physical dominance intra-sexually. However, less attention has been given to how variation in physical and social dominance among receivers impacts on perceptions of facial masculinity and beards as intra-sexual signals of formidability. Methods In the current study, male participants (N = 951) rated male faces varying in masculinity and beardedness when judging masculinity, dominance and aggressiveness. These participants also responded to scales measuring their psychological dominance, sexual jealousy, status seeking, and masculine morphology (facial masculinity, facial hair, and height). Results Beardedness exerted strong effects over clean-shaven faces on ratings of masculinity, dominance, and aggressiveness. Trait ratings of masculinity, dominance, and aggressiveness rose linearly with increasing craniofacial masculinity. The significant facial masculinity × facial hair interaction suggests that beardedness caused strong effects on all trait ratings over clean-shaven faces at every level of facial masculinity. Participants with full beards also reported higher scores on dominance and assertiveness scales. Participants high in dominance and assertiveness also gave higher ratings for dominance, but not masculinity or aggressiveness, to bearded over clean-shaven faces. Participants low in intra-sexual jealousy rated clean-shaven and/or feminised faces as less dominant, less masculine, and less aggressive. Conclusions These findings demonstrate that facial hair enhances perceptions of masculinity, dominance, and aggressiveness above ratings of facial masculinity, potentially by augmenting masculine craniofacial features. Individual differences in intra-sexual dominance showed associations with judgments of facial hair but not facial masculinity. Our study demonstrates that when two sexually dimorphic androgen dependent facial traits are judged in concert, ornamental rather than structural masculine facial features underpin men’s intra-sexual judgments of formidability

Ochratoxin A adsorption phenotype: an inheritable yeast trait

This study aimed to evaluate the inheritance of the trait ochratoxin A adsorption in two wine strains of Saccharomyces cerevisiae and their 46 descendants. Each strain was inoculated in triplicate in test tubes containing 10 ml of must obtained from the Calabrian Zibibbo white grape variety, artifi cially contaminated with ochratoxin A to reach a total content of 4.10 ng/ml. The microvinifi cation trials were performed at 25°C. After 30 days, ochratoxin A values ranged from 0.74 to 3.18 ng/ml, from 0.01 to 2.69 ng/ml, and from 0.60 to 2.95 ng/ml respectively in wines, in lees after washing, and in the saline solution used to wash the lees. The analysis of OTA in wines was performed to fi nd the residual toxin content after yeast activity, thus obtaining technological evidence of yeast infl uence on wine detoxifi cation. The analysis of OTA in lees after washing was performed to distinguish the OTA linked to cells. The analysis of OTA in the saline solution used to wash the lees was performed to distinguish the OTA adsorbed on yeast cell walls and removed by washing, thus focusing on the adsorption activity of wine yeast through electrostatic and ionic interactions between parietal mannoproteins and OTA. Ploidy of the two parental strains was controlled by fl ow cytometry. Results demonstrated that the ochratoxin A adsorption is genetically controlled and is a polygenic inheritable trait of wine yeasts. The majority of the descendants are characterized by a great and signifi cant diversity compared to their parents. Both the parental strains had genome sizes consistent with their being diploid, so validating the observed results. These fi ndings constitute an initial step to demonstrate the mechanisms of inheritance and establish breeding strategies to improve the ochratoxin A adsorption trait in wine yeasts. This will allow a decrease in the ochratoxin A content of contaminated musts during winemaking, by using genetically improved wine yeasts

Genetic Improvement of wine yeasts for opposite adsorption activity of phenolics and ochratoxin A during red winemaking

The aim of this research was to acquire new strains of Saccharomyces cerevisiae exhibiting opposite characteristics of cell wall adsorption: very high adsorption activity toward the ochratoxin A, very low adsorption activity toward the pigmented phenolic compounds contained in musts from black grapes. For this purpose, starting from 313 strains of Saccharomyces cerevisiae, 12 strains were pre-selected and used to obtain 27 intraspecific hybrids. Eleven crosses out of 27 were validated as hybrids; the best five hybrids were used in guided winemaking at four Calabrian wineries. The employed experimental protocol has allowed to select yeast strains for their different adsorption activity, improving the strains by spore clone selection and construction of intraspecific hybrids. These results suggest an efficacious way to improve the characteristics of interest in wine yeasts