## 3 Results and Discussion
### Study on the Production of Beer from Buckwheat and Buckwheat Malt under Laboratory Conditions
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline \multirow{2}{*}{**Characteristic**} & \multicolumn{5}{c}{**Brewing Recipe Variant**} \\ \cline{2-6}  & **CS** & **B1** & **B2** & **B3** & **B4** \\ \hline Saccharification rate, minutes & 15.00 \(\pm\) 1.00 \({}^{\text{a}}\) & 8.00 \(\pm\) 1.00 \({}^{\text{b,A}}\) & 10.00 \(\pm\) 1.00 \({}^{\text{c,A}}\) & 12.00 \(\pm\) 1.00 \({}^{\text{d,A}}\) & 10.00 \(\pm\) 1.00 \({}^{\text{e,A}}\) \\ Filtration speed, minutes & 15.00 \(\pm\) 1.00 \({}^{\text{a}}\) & 15.00 \(\pm\) 1.00 \({}^{\text{a,A}}\) & 15.00 \(\pm\) 1.00 \({}^{\text{a,A}}\) & 10.00 \(\pm\) 1.00 \({}^{\text{b,B}}\) & 8.00 \(\pm\) 1.00 \({}^{\text{c,D}}\) \\ Extract of Congress work, \({}^{\circ}\)P & 9.10 \(\pm\) 0.15 \({}^{\text{a}}\) & 7.40 \(\pm\) 0.10 \({}^{\text{b,A}}\) & 7.40 \(\pm\) 0.08 \({}^{\text{c,A}}\) & 7.30 \(\pm\) 0.12 \({}^{\text{d,A}}\) & 7.10 \(\pm\) 0.11 \({}^{\text{e,B}}\) \\ Extract yield, \% d.w. & 82.20 \(\pm\) 0.30 \({}^{\text{a}}\) & 64.33 \(\pm\) 0.26 \({}^{\text{b,A}}\) & 64.33 \(\pm\) 0.34 \({}^{\text{c,A}}\) & 63.40 \(\pm\) 0.42 \({}^{\text{d,B}}\) & 61.53 \(\pm\) 0.26 \({}^{\text{e,C}}\) \\ Colour, EBC & 3.30 \(\pm\) 0.08 \({}^{\text{a}}\) & 7.82 \(\pm\) 0.40 \({}^{\text{b,A}}\) & 7.76 \(\pm\) 0.06 \({}^{\text{c,A}}\) & 7.78 \(\pm\) 0.08 \({}^{\text{d,A}}\) & 8.35 \(\pm\) 0.04 \({}^{\text{e,B}}\) \\ pH & 6.10 \(\pm\) 0.10 \({}^{\text{a}}\) & 6.16 \(\pm\) 0.12 \({}^{\text{a,A}}\) & 6.16 \(\pm\) 0.10 \({}^{\text{a,A}}\) & 6.16 \(\pm\) 0.20 \({}^{\text{a,A}}\) & 6.21 \(\pm\) 0.16 \({}^{\text{a,A}}\) \\ Total proteins, \% d.w. & 10.46 \(\pm\) 0.08 \({}^{\text{a}}\) & 10.75 \(\pm\) 0.06 \({}^{\text{a,A}}\) & 10.85 \(\pm\) 0.08 \({}^{\text{b,A}}\) & 10.81 \(\pm\) 0.07 \({}^{\text{a,A}}\) & 11.00 \(\pm\) 0.05 \({}^{\text{c,B}}\) \\ Soluble nitrogen, mg/L & 695.20 \(\pm\) 1.52 \({}^{\text{a}}\) & 630.28 \(\pm\) 1.24 \({}^{\text{a,A}}\) & 645.28 \(\pm\) 1.22 \({}^{\text{c,B}}\) & 640.60 \(\pm\) 1.20 \({}^{\text{d,C}}\) & 686.70 \(\pm\) 1.16 \({}^{\text{e,D}}\) \\ Total nitrogen, \% d.w. & 1.68 \(\pm\) 0.10 \({}^{\text{a}}\) & 1.72 \(\pm\) 0.20 \({}^{\text{a,A}}\) & 1.74 \(\pm\) 0.10 \({}^{\text{a,A}}\) & 1.73 \(\pm\) 0.40 \({}^{\text{a,A}}\) & 1.76 \(\pm\) 0.20 \({}^{\text{a,A}}\) \\ Kolbach Index & 37.50 \(\pm\) 0.75 \({}^{\text{a}}\) & 30.74 \(\pm\) 0.82 \({}^{\text{b,A}}\) & 34.51 \(\pm\) 0.90 \({}^{\text{c,B}}\) & 35.02 \(\pm\) 1.00 \({}^{\text{d,B}}\) & 38.96 \(\pm\) 0.82 \({}^{\text{e,C}}\) \\ FAN, mg/100 g & 121.35 \(\pm\) 0.84 \({}^{\text{a}}\) & 80.29 \(\pm\) 0.68 \({}^{\text{b,A}}\) & 79.29 \(\pm\) 0.50 \({}^{\text{c,A}}\) & 80.90 \(\pm\) 0.66 \({}^{\text{d,B}}\) & 72.23 \(\pm\) 0.64 \({}^{\text{e,D}}\) \\ Apparent degree of fermentation, \% & 83.10 \(\pm\) 0.40 \({}^{\text{a}}\) & 77.02 \(\pm\) 0.50 \({}^{\text{a,A}}\) & 77.02 \(\pm\) 0.30 \({}^{\text{a,A}}\) & 76.71 \(\pm\) 0.60 \({}^{\text{a,A}}\) & 77.40 \(\pm\) 0.50 \({}^{\text{a,B}}\) \\ \hline \hline \end{tabular}  
* Results represent mean values \(\pm\) standard deviation (SD), \(n=3\); Different letters indicate (a, b, c, d) that the result presents significant differences from the control (CS) at \(p<0.01\) level; Different letters indicate (A, B, C, D) that the result presents significant differences between the variants (B1, B2, B3, B4) at \(p<0.01\) level.  
\end{table} 
Table 6: Physico-chemical properties of word for the second experiment. inoculated with yeast. The primary fermentation lasted 6 days, after which the young beer was bottled and subjected to secondary fermentation and maturation for 30 days. The final beer presented the physico-chemical characteristics displayed in Table 8.  
Insignificant differences were found in color, pH, and bitterness value. However, the beers obtained by the four variants differ from the control sample in terms of original extract, apparent extract, alcohol content, and energy value. The amount of ethyl alcohol, a crucial distinguishing factor, was influenced by utilizing buckwheat malt and unmallted buckwheat.