## 3 Discussion  
The taste and aroma of beer are the most important factors determining its sensory quality. Brewing raw materials, yeast species, and the parameters of the technological process significantly affect the aroma profile of beer. Malt introduces some flavor compounds into the word, primally cereal, bread, caramel, or roasted. In turn, hops add fresh aromas to beer described as citrus, herbal, and fruity. Additionally, yeast produces a number of volatile compounds during fermentation, which also introduce fruity and floral notes [19]. For a very long time, brewing has used various herbs and additives in the production of beer to enhance the taste and aroma of the final product [20]. Coriander seeds are most often added to wheat beers due to their high content of essential oils, which give the beer a citrus aroma [11; 12]. The presented article uses biological methods to produce low-alcohol (LAB) wheat beers with the addition of coriander seeds. For this purpose, first, the hashing process was modified (breaking at 44 \({}^{\circ}\)C for 20 min, then raising to 75 \({}^{\circ}\)C and maintaining it for 60 min). The main goal of modifying the mashing process is to inactivate \(\beta\)-amylase by mashing at high temperatures (72-80 \({}^{\circ}\)C) [21]. This contributes to obtaining a word with a relatively high extract content, in which only about 25% are fermentable sugars [22]. Analyzing the sugar profile of the produced word, it can be concluded that the modification of the mashing profile contributed to obtaining a significantly lower maltose content (the main sugar used by yeast in brewing) compared to other sugars such as glucose and fructose (Table 2). This value is approximately 90% lower than the results obtained by [PERSON] et al. [23] during standard mashing (the longest break at a temperature of 70 \({}^{\circ}\)C). The second method used to obtain LAB is the selection of an appropriate yeast culture with limited ability to ferment sugars from the word (e.g., maltose and maltotriose) [4]. In the presented studies, word with a low maltose content was inoculated with the yeast _Saccharomyces cerevisiae_ var. _chevalieri_, which was intended for the production of LAB. This yeast does not assimilate maltose and maltotriose and is characterized by a subtle aroma profile. Therefore, the composition of the word has a great influence on the metabolism of yeast during the production of low-alcohol beers [24]. The yeast used in the presented article used almost all the available glucose and fructose. This contributed to obtaining beers with alcohol contents in the range of 1.3-1.7% \(v/v\) (Table 2). These results are similar to the research conducted by [PERSON] et al. [25], where the same yeast strain was used to produce low-alcoholic IPA beer. In the presented article, the control sample (beers hopped while boiling) had the lowest alcohol content, which is also confirmed by its fermentation kinetics (Figure 1). The lower alcohol content in this case could be caused by the higher content of iso-\(\alpha\)-acids in hopped beers (bitterness at the level of 25-30 IBU units), which influenced the metabolism of the yeast. This is also confirmed by the research conducted by [PERSON] et al. [26], where a higher level of iso-\(\alpha\)-acids reduced the formation of ethanol during fermentation by some yeast strains. Additionally, no negative impact of the addition of coriander seeds on the beer fermentation process was observed. The use of specific yeast strains for the production of low- and non-alcohol beers provides an opportunity to keep the initial flavor profile of the beer intact. This method has an advantage over physical methods, where after the dealcoholization process, alcohol-free beer is characterized by a weakened aromatic profile [4]. Despite many studies on the raw materials used to produce beer and the technological process itself, there are few reports on the impact of individual additives on its antioxidant activity.