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Phenolics in red wine pomace and their potential application in animal and human healthSpradling, Victoria Baird. January 2008 (has links)
Thesis (M.S.)--University of Missouri-Columbia, 2008. / The entire dissertation/thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file (which also appears in the research.pdf); a non-technical general description, or public abstract, appears in the public.pdf file. Title from title screen of research.pdf file (viewed on August 14, 2009) Includes bibliographical references.
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Effects of red wine and grape juice against foodborne pathogens and probioticsDas, Atreyee. Mustapha, Azlin. January 2008 (has links)
The entire thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file; a non-technical public abstract appears in the public.pdf file. Title from PDF of title page (University of Missouri--Columbia, viewed on Sept. 21, 2009). Thesis advisor: Dr. Azlin Mustapha. Includes bibliographical references.
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Optimization of fermentation processes for the production of indigenous fruit wines (Marula)Fundira, Margaret 03 1900 (has links)
Thesis (MSc)--University of Stellenbosch, 2001. / ENGLISH ABSTRACT: The importance of indigenous fruit wines is not well researched and documented. There
is a need to develop and exploit these valuable food resources through improved
production practices, storage, preservation and utilization technologies. The maruia fruit
is beneficial in many ways, it can be used for making juice, jam, beer or can be eaten as
a whole fruit. The highly nutritive nature of the fruit, its distinctive tropical flavor, its wild
occurrence and demand by the local and international communities for the by-products
of the fruit necessitated efforts to optimize the technological processes for the
production of the possible by-products. This study focuses on the fermentation
technology of the maruia fruit.
The effect of enzymes prior to the fermentation process and post-fermentation
was evaluated. For pre-fermentation processes we focused on the ability of commercial
enzymes to increase juice yield, improve the clarification and filterability. For pre- and
post-fermentation applications, aroma release was considered. The results indicated a
significant increase in the yield depending on the enzyme used. An increase of at least
2% was recorded and a maximum of 12% yield increase was observed. The enzymes
also had a phenomenal effect on the release of bound monoterpenes and hence
enhancing the flavor of the juice. The panel of judges confirmed the results from the gas
chromatography analyses by noting an increase in flavor intensity in the enzyme treated
juice.
The possibility of selecting a yeast strain that performs best during the
fermentation of maruia pulp was also looked at. This study aimed at selecting a strain
that produces wine and distillate with the typical maruia flavor complex. We showed the
effect of the different yeast strains, in the wines and distillates, on the principal volatile
compounds. We then correlated the performance of the different strains as perceived by
the panel to the various volatile compounds. The effect of fermentation temperature on
the performance of the different yeast strains was also considered. Fermenting the
maruia pulp at different temperatures resulted in the production of wines and distillates
with different volatile profiles for the different yeast strains. The wines and distillates
fermented at a low temperature of 15°C were preferred to the wines and distillates
fermented at 30°C. However, not all strains performed well at 15°C, strains like NT116
performed better at 30°C. The different commercial strains produced wines and
distillates with significantly different flavor profiles. These differences in the flavor profiles
were reflected in the sensory evaluation where, depending on the interaction of the
volatile compounds some wines and distillates were preferred to others. The effect of the
different commercial enzymes and yeast strains should thereof be further evaluated and
optimized on a larger scale. This would greatly help prevent variation in quality of the
fermented by-products of the maruia fruit. / AFRIKAANSE OPSOMMING: Die belang van inheemse vrugtewyne is nie goed nagevors en gedokumenteer
nie. Daar is 'n behoefte om hierdie waardevolle voedselbronne te ontwikkel en te benut,
deur verbeterde produksiepraktyke, storing, preservering en benuttingstegnologieë. Die
maroelavrug is veelsydig op baie wyses, deurdat dit gebruik word vir die maak van sap,
konfyt, bier, of as heel vrug geëet kan word. Die vrug is hoog in voedingswaarde, het In
kenmerkende tropiese geur, kom wild voor, en is in aanvraag by plaaslike en
internasionale gemeenskappe vir die by-produkte van die vrug. Dit maak dit essensieel
om die tegnologiese prosesse vir die produksie van hierdie moontlike by-produkte te
optimiseer. Hierdie studie fokus op die fermentasie-tegnologie van die maroelavrug.
Die effek van ensieme voor en na die fermentasie-proses is geëvalueer. Vir
prosesse wat voor fermentasie plaasvind, het ons gefokus op die vermoë van
kommersiële ensieme om sapopbrengs te verhoog, asook om verheldering en filtrering
te verbeter. Vir beide voor- en na-fermentasie toepassings is die vrystelling van aroma
gemonitor. Die resultate dui op 'n betekenisvolle verhoging in die sapopbrengs,
afhangende van die ensiem wat gebruik is. 'n Verhoging van ten minste 2% is
opgeteken, en 'n maksimum van 12% opbrengsverhoging is waargeneem. Die ensieme
het ook 'n geweldige effek op die vrystelling van gebonde monoterpene gehad, en dus
die verhoging in die geur van die sap. Die proepaneel het die resultate bevestig van die
gaschromatografie-analises, deur 'n verhoging in die geurintensiteit in die ensiembehandelde
sap te bemerk.
Daar is ook gekyk na die moontlikheid om 'n gisras te selekteer wat die beste
presteer tydens die fermentasie van maroela-pulp. Hierdie studie het die doelstelling
gehad om In gisras te selekteer wat wyn en distillaat produseer met In tipiese maroelageurkompleks.
Ons het die effek van verskillende gisrasse aangedui in die wyne en
distillate, op grond van van vlugtige komponente. Ons het dan die prestasie van die
verskillende rasse, soos waargeneem deur die paneel, gekorrelleer met die verskeie
vlugtige komponente. Die effek van fermentasie-temperatuur op die werkverrigting van
die verskillende gisrasse is ook in ag geneem. Fermentasie van die maroela-pulp by
verskillende temperature het gelei tot die produksie van wyne en distillate met
verskillende vlugtige profiele vir die verskillende gisrasse. Die wyne en distillate wat by
In laer temperatuur van 15°C gefermenteer is, is verkies bo die wyne en distillate wat by
30°C gefermenteer is. Alle rasse het egter nie baie goed presteer by 15°C nie, soos
byvoorbeeld NT116 wat beter presteer het by 30°C. Die verskillende kommersiële rasse
het wyne en distillate geproduseer met betekenisvol verskillende geurprofiele. Hierdie
verskille in geurprofiele is gereflekteer in die sensoriese evaluering waar, afhangende
van die interaksie van die vlugtige komponente, sommige wyne en distillate bo ander
verkies is. Die effek van die verskillende kommersiële ensieme en gisrasse moet verkieslik verder op groter skaal geëvalueer en geoptimiseer word. Dit sal veral help om
variasie in kwaliteit van die gefermenteerde by-produkte van die maroelavrug te
voorkom.
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Creating and validating an aroma and flavor lexicon for the evaluation of sparkling winesLe Barbé, Eric January 1900 (has links)
Master of Science / Department of Food Science / Edgar Chambers IV / Sparkling wines represent an important part of the full wine category. Currently, no lexicon exists that includes aroma, flavors, and mouthfeel for sparkling wine. The objectives of this research were to:1) develop an aroma, flavor, taste and mouthfeel lexicon for sparkling wines, 2) train a panel to use this lexicon on white sparkling wines, which represent the majority of sparkling wines, and validate the panel’s performance with white sparkling wines. For lexicon development, 25 sparkling wines were selected from 132 by a team of sensory professionals and winemakers. The lexicon developed included 13 mouthfeel and taste, 48 aroma, and 48 flavor (aromatic) attributes (109 total attributes). For lexicon training, 22 experienced wine panelists participated in 10, 3-hour sessions over two weeks. After training was complete, panel performance was validated with a practice phase and two studies. Analysis of panel discrimination (i.e. sample p-value) and within panel reproducibility (i.e. correlation of panelist with panel intensity) indicated that the new lexicon differentiated sparkling wines consistently. Further, principal components analysis for studies two and three revealed grouping by wine type (e.g. brut, extra dry, etc.) again validating the new lexicon.
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Recherches sur les marqueurs moléculaires de l’arôme de « fruits cuits » des raisins et des vins rouges issus des cépages Merlot et Cabernet-Sauvignon : Approches sensorielle, analytique et agronomique / Study of « dried fruits » aromas molecular markers in Merlot and Cabernet-Sauvignon grapes and red wine : Sensory, analytical and agronomic approachesAllamy, Lucile 09 December 2015 (has links)
Depuis les années 2000, les odeurs de fruits cuits, évoquant le pruneau, la figue, ou encore la pêche cuite sont de plus en plus fréquemment retrouvées dans les vins rouges de la région bordelaise. Les marqueurs responsables de ces nuances associés à l’état de maturité des raisins sont inconnus. Dans un premier temps, nous montrons que ces nuances, qui étaient jadis très rarement rencontrées dans les vins d’une appellation que nous avons appelée A, figurent aujourd’hui parmi les arômes considérés comme typiques de ces vins. Cependant, les dégustateurs qui assimilent ce caractère au type de cette appellation tendent à confondre l’arôme de fruits cuits du vin jeune à celui du caractère oxydé des vins prématurément vieillis. Les analyses par CPG-O, CPG-SM et CPG-CPG-SM de moûts et de vins marqués par des nuances de fruits cuits ont permis de valider l’existence de zones odorantes rappelant l’odeur de ces échantillons. L’analyse par GC-MS de nombreux échantillons de moût et de vin montrent que le furanéol (caramel), la γ-nonalactone (coco, pêche cuite), la (Z)-1,5-octadien-3-one (géranium) contribuent à cet arôme. Nous révélons également l’existence d’un composé à odeur de fruits cuits, de type lactone et non identifié à ce jour. L’impact de la (Z)-1,5-octadien-3-one est clarifiée pour la première fois dans les moûts. Nous précisons également l’incidence de la date de récolte des raisins de Merlot et Cabernet-Sauvignon sur l’arôme et la composition fine des moûts et des vins. La vinification de raisins récoltés tardivement voire flétris produit des vins marqués par des nuances de fruits cuits accompagnées de teneurs élevées en furaneol et γ-nonalactone. / In the 2000s, aromas of dried fruits, referring to prune, fig or cooked peach are found more and more often in Bordeaux red wines. The markers responsible for these aromas related to the grape maturity are unknown. Firstly, we show that these shades, which were rarely encountered in wines from an appellation named A in this study, are now part of the distinctive aromas of these wines. However, the tasters that assimilate these characteristics to the distinctive aromas and the type of the appellation tend to get mistaken between the cooked fruit aromas from young wines and the ones from the oxidized character of prematurely aged wines. The GC-O, GC-MS and GC-GC-MS analysis of musts and wines, that had shades of cooked fruits aromas, allowed to confirm the realness of a scented area reminding of the scent of the samples. The analysis by GC-MS of number of must and wine samples show that the furaneol (caramel), the γ-nonalactone (coconut, cooked peach), the (Z)-1,5-octadien-3-one (geranium) take part in this aroma. We also reveal the presence of a lactone type compound having a cooked fruit aroma, but not identified so far. The influence of the (Z)-1,5-octadien-3-one has been identified for the first time in musts. The influence of the harvest date of Merlot and Cabernet-Sauvignon grapes on the aromas and fine composition of musts and wines is also specified. Winemaking processing of grapes that have been late harvested, even with a withered appearance produces wines with shades of cooked fruits aromas and high content of furaneol and γ-nonalactone.
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A construção social da qualidade e o desenvolvimento : um estudo na microrregião produtora de vinhos finos Vale dos VinhedosMolinari, Gisele Trindade January 2011 (has links)
A qualidade e o desenvolvimento são duas questões complexas que se manifestam com veemência no Vale dos Vinhedos, principal área produtora de vinhos fmos no Brasil. A pesquisa, então, versa sobre a construção social da qualidade dos vinhos fmos e a dinâmica do desenvolvimento na microrregião, a qual foi demarcada para iniciar um processo de reconhecimento de indicações geográficas. Cada vez mais os mercados têm sido percebidos como construções sociais, em que os atores são capazes de criar produtos diferenciados. Nesse sentido, o objetivo do estudo centra-se na caracterização e na análise do Vale dos Vinhedos como um ambiente institucional e organizacional construido socialmente, com destaque a elementos da coordenação dos agentes. Dessa forma, a fundamentação do trabalho apoia-se na convergência e na complementaridade entre teorias referentes ao desenvolvimento, à qualidade e à construção social, em que a teoria das convenções denota o tema. A fim de que se cumpram os objetivos propostos, o método de pesquisa é do tipo exploratório com enfoque qualitativo, em que houve a seleção de uma amostra não probabilística composta por treze organizações e nove instituições relacionadas ao ambiente investigado. A apresentação dos dados e sua análise são realizadas com base nos modelos analítico e teórico que foram esquematizados. Assim, a atividade da vitivinicultura situa-se entre o homem e a natureza, presente em um contexto econômico, social, cultural, humano e ambiental. O V ale dos Vinhedos obteve prestígio ao ser pioneiro em conquistar a primeira indicação geográfica do Brasil. Nesse contexto, a microrregião mobiliza-se e vem experimentando conquistas, tais como melhora da qualidade dos vinhos, maior valor agregado aos produtos e ao território, e multiplicadores locais motivados pelo enoturismo. Dessa forma, a análise da coordenação dos atores permeia motivações, relevância, ações e cooperação, compondo competências, bem como possui valores de ordem conforme apregoa a teoria das convenções. Portanto, chega-se a conclusões de que agentes organizados, com destaque às instituições, compõem uma complexa rede de atores com capacidade de criar produtos mais sofisticados, à medida que ativam recursos que lhes são peculiares para qualificar os produtos e que dinamiza o desenvolvimento. Assim, a qualidade e o desenvolvimento revelam-se endogenamente, porém com motivação exógena, bem como a coordenação produz efeitos positivos e desafios. Por fim, a construção que promove acréscimo da qualidade e desenvolvimento, sobretudo assenta uma identidade por um saber-fazer local que também está sendo conhecido e afirmado. / The quality and development are two complex issues that present intensely in the V ale dos Vinhedos, to which is the main production area o f fine wines in Brazil. The focus of research is the social construction of quality fine wines and dynarnic development in the microregion that was demarcated for a process of recognition of geographical indications. Ever more markets are perceived as social constructions, in which actors are able to create differentiated products. Thus, the objective of this study is to characterize and analyze the Vale dos Vinhedos as an institutional and organizatioual environment that is socially constructed, based on elements of the coordination o f agents. So the research is based on the convergence and complementarity between theories of development, quality and social construction, principally by the theory of conventions. For the purpose o f reach the objectives, the method used is an exploratory and qualitative approach, in which there was the selection of a nonprobabilistic sample consists of thirteen organizations and nine institutions related to the environment investigated. The data presentation and analysis are performed on the basis on analytical and theoretical model defined. Therefore vitiviniculture is between man and nature, present in an economic, social, cultural, human and environmental. And the Vale dos Vinhedos eamed prestige for pioneering conquest of the frrst geographical indication of Brazil. In this context, microregion has experienced some successes which are improving quality o f wines, value-added products and the territory, also local multipliers, motivated by enotourism. The analysis of coordination of actors is engaged for motivations, relevance, actions and cooperation, forming abilities, but also has values of order, according to the theory o f conventions. Thus can be concluded that organized agents, with special emphasis on the role of institutions, form a complex network of actors with the ability to create more elaborate products when activate features that are peculiar them, to qualify products and it encourages development. Hence the quality and development are endogenously expressed, but the motivations are exogenous, yet the coordination cause positive effects and challenges. Fiually, the construction social that has promoted quality and development, particularly carries an identity by a local know-how which is also being known and affirmed.
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Development of alternative bentonite treatments for heat-unstable white wine.Muhlack, Richard Anthony January 2006 (has links)
Protein-induced wine haze is a major concern to the wine industry worldwide. While the presence of protein haze is unlikely to affect the sensory profile, consumers will generally reject wines containing hazes as they appear microbially spoiled. Consequently, an important step during commercial winemaking is to treat wines with bentonite, which removes heat unstable proteins by adsorption, and prevents haze formation. Whilst this process is effective, it is claimed to adversely affect the quality of the treated wine under certain conditions. Furthermore, 5-10% of the wine volume is typically occluded in bentonite lees. This wine is either lost or substantially diminished in quality and value during recovery. Therefore the development of alternative and economically viable process technologies that maintain wine quality and reduce costs would be highly desirable. This thesis is concerned with the development of alternative and innovative approaches to bentonite treatment of wine. Particular emphasis was placed on developing practical research outcomes that could be readily commercially adopted. Pursuant to this, fundamental research regarding the mechanics of protein adsorption onto bentonite was undertaken to gain an understanding of how bentonite properties relate to adsorption and settling behaviour in wine. The effect of bentonite heat treatment on protein adsorption performance and settling behaviour in a model wine was also investigated. In general, heating was found to increase the initial hindered settling velocity and reduce both protein adsorption capacity and the final volume of lees. Particle size, pH and cation exchangeability of bentonites and the changes that occur to these properties on heating are related to the nature of bonding between cations and the clay surface, as are protein adsorption performance and settling behaviour. Partial Least Squares (PLS) Analysis showed that the variance in individual cation exchangeability and the total cation exchange capacity was primarily responsible for the observed variance in protein adsorption performance and settling behaviour. PLS analysis was also used to develop correlations for the prediction of adsorption and settling behaviour, based on the physical and chemical properties of the bentonites tested. Qualitative comparison of the volume fraction of model wine occluded by each of the bentonites indicated that certain heat treatments may result in a combination of protein adsorption performance and settling behaviour which would produce a significant reduction in wine loss. The effect of different factors on adsorption of a purified grape protein (VVTL1) in a model wine was investigated using a factorial design approach with surface response analysis. Adsorption of VVTL1 by sodium bentonite was well characterised by the Langmuir adsorption isotherm. pH, temperature, potassium concentration ([K]), and the pH*[K]interaction were all found to have a significant effect (p < 0.05) on the adsorption capacity. Block effects appeared to correctly correlate with bentonite slurry age, suggesting that increasing slurry age may have a positive effect on adsorption capacity. Ethanol concentration, phenolic (caffeic acid and catechin) oncentration, sugar (glucose and fructose) concentration, as well as the pH*temperature and temperature*[K] interactions did not have a significant effect. The equilibrium constant was found to be independent of the factors studied. This may be explained by changes in protein structure and charge with pH, which affect electrostatic interaction with the bentonite surface. Variation in potassium concentration can cause similar effects and may also influence adsorption capacity by affecting bentonite swelling and zeta potential. This knowledge was applied to the development of in-line dosing of bentonite as an alternative process strategy for commercial use. Field tests of in-line dosing at a commercial winery were conducted on a Sultana wine and Gordo (Muscat of Alexandria) juice with Vitiben and SIHA-Aktiv-Bentonit G bentonites. Fining performance was monitored by heat testing and quantification of heat unstable protein by HPLC. Heat test turbidity and heat unstable protein concentration were reduced in a similar manner upon fining. These reductions were achieved with a contact time of less than two minutes. Sensory evaluation of Sultana wine fined with Vitiben by balanced reference duo-trio difference tests did not detect any difference between untreated, in-line dosed and batch fined wine. A dynamic simulation model of in-line dosing was developed and compared with field trial results, marking the first quantitative study of the dynamic adsorption kinetics of wine protein adsorption onto bentonite. The simulation results confirmed the rapid adsorption behaviour observed during field testing, and provided strong evidence that protein adsorption occurs predominantly on the external particle surface only, with adsorption kinetics being limited by external-film mass transfer. Incomplete separation of bentonite from wine/juice during centrifugation produced a carryover of up to 30% of the added bentonite into the clarified wine. If this problem can be overcome, use of in-line dosing instead of batch fining could eliminate significant value losses presently arising from quality downgrades of wine recovered from bentonite lees by rotary drum vacuum filtration. Moreover, in-line dosing of selected heattreated bentonites under optimal wine or juice conditions may provide even further costs savings whilst maintaining wine quality. / Thesis (Ph.D.)-- University of Adelaide, School of Chemical Engineering, 2006.
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Development of alternative bentonite treatments for heat-unstable white wine.Muhlack, Richard Anthony January 2006 (has links)
Protein-induced wine haze is a major concern to the wine industry worldwide. While the presence of protein haze is unlikely to affect the sensory profile, consumers will generally reject wines containing hazes as they appear microbially spoiled. Consequently, an important step during commercial winemaking is to treat wines with bentonite, which removes heat unstable proteins by adsorption, and prevents haze formation. Whilst this process is effective, it is claimed to adversely affect the quality of the treated wine under certain conditions. Furthermore, 5-10% of the wine volume is typically occluded in bentonite lees. This wine is either lost or substantially diminished in quality and value during recovery. Therefore the development of alternative and economically viable process technologies that maintain wine quality and reduce costs would be highly desirable. This thesis is concerned with the development of alternative and innovative approaches to bentonite treatment of wine. Particular emphasis was placed on developing practical research outcomes that could be readily commercially adopted. Pursuant to this, fundamental research regarding the mechanics of protein adsorption onto bentonite was undertaken to gain an understanding of how bentonite properties relate to adsorption and settling behaviour in wine. The effect of bentonite heat treatment on protein adsorption performance and settling behaviour in a model wine was also investigated. In general, heating was found to increase the initial hindered settling velocity and reduce both protein adsorption capacity and the final volume of lees. Particle size, pH and cation exchangeability of bentonites and the changes that occur to these properties on heating are related to the nature of bonding between cations and the clay surface, as are protein adsorption performance and settling behaviour. Partial Least Squares (PLS) Analysis showed that the variance in individual cation exchangeability and the total cation exchange capacity was primarily responsible for the observed variance in protein adsorption performance and settling behaviour. PLS analysis was also used to develop correlations for the prediction of adsorption and settling behaviour, based on the physical and chemical properties of the bentonites tested. Qualitative comparison of the volume fraction of model wine occluded by each of the bentonites indicated that certain heat treatments may result in a combination of protein adsorption performance and settling behaviour which would produce a significant reduction in wine loss. The effect of different factors on adsorption of a purified grape protein (VVTL1) in a model wine was investigated using a factorial design approach with surface response analysis. Adsorption of VVTL1 by sodium bentonite was well characterised by the Langmuir adsorption isotherm. pH, temperature, potassium concentration ([K]), and the pH*[K]interaction were all found to have a significant effect (p < 0.05) on the adsorption capacity. Block effects appeared to correctly correlate with bentonite slurry age, suggesting that increasing slurry age may have a positive effect on adsorption capacity. Ethanol concentration, phenolic (caffeic acid and catechin) oncentration, sugar (glucose and fructose) concentration, as well as the pH*temperature and temperature*[K] interactions did not have a significant effect. The equilibrium constant was found to be independent of the factors studied. This may be explained by changes in protein structure and charge with pH, which affect electrostatic interaction with the bentonite surface. Variation in potassium concentration can cause similar effects and may also influence adsorption capacity by affecting bentonite swelling and zeta potential. This knowledge was applied to the development of in-line dosing of bentonite as an alternative process strategy for commercial use. Field tests of in-line dosing at a commercial winery were conducted on a Sultana wine and Gordo (Muscat of Alexandria) juice with Vitiben and SIHA-Aktiv-Bentonit G bentonites. Fining performance was monitored by heat testing and quantification of heat unstable protein by HPLC. Heat test turbidity and heat unstable protein concentration were reduced in a similar manner upon fining. These reductions were achieved with a contact time of less than two minutes. Sensory evaluation of Sultana wine fined with Vitiben by balanced reference duo-trio difference tests did not detect any difference between untreated, in-line dosed and batch fined wine. A dynamic simulation model of in-line dosing was developed and compared with field trial results, marking the first quantitative study of the dynamic adsorption kinetics of wine protein adsorption onto bentonite. The simulation results confirmed the rapid adsorption behaviour observed during field testing, and provided strong evidence that protein adsorption occurs predominantly on the external particle surface only, with adsorption kinetics being limited by external-film mass transfer. Incomplete separation of bentonite from wine/juice during centrifugation produced a carryover of up to 30% of the added bentonite into the clarified wine. If this problem can be overcome, use of in-line dosing instead of batch fining could eliminate significant value losses presently arising from quality downgrades of wine recovered from bentonite lees by rotary drum vacuum filtration. Moreover, in-line dosing of selected heattreated bentonites under optimal wine or juice conditions may provide even further costs savings whilst maintaining wine quality. / Thesis (Ph.D.)-- University of Adelaide, School of Chemical Engineering, 2006.
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The effect of enzymatic processing on banana juice and wine /Byarugaba-Bazirake, George William. January 2008 (has links)
Dissertation (PhD)--University of Stellenbosch, 2008. / Bibliography. Also available via the Internet.
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Καινοτόμος μέθοδος για παραγωγή οίνου σε οικιακή κλίμακα με ξηρές πρώτες ύλεςΣύψας, Βασίλειος Κ. 06 September 2010 (has links)
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