## 3 Results and Discussion
### Study on the Production of Beer from Buckwheat and Buckwheat Malt under Laboratory Conditions
The sensory characteristics that contributed to the general acceptability varied depending on the recipe for beer making. The best sensory results were obtained for the CS sample. However, for the color parameter, gluten-free beer samples obtained better sensory results. These data were in disagreement with those obtained by [PERSON] et al. (2020) who reported a paler beer with an increased level of buckwheat malt addition in the beer recipe [19]. From non-gluten beer samples, the highest acceptability was recorded for B1 samples which contained the highest level of buckwheat malt in its recipe. These data were in agreement with those reported by [PERSON] et al. (2014), who concluded that beer from buckwheat malt has high scores from the sensory point of view [78]. Figure 5: The graphical representations of the beer pH (**a**), color (**b**), bitterness (**c**), and oxygen (**d**) as affected by the levels of unmallted buckwheat and buckwheat malt used in the beer recipe. Figure 6: Sensory characteristics of the beer samples. Principal Component Analysis (Figure 7) highlighted the correlation between physicochemical data and sensory characteristics of the beer samples. The first two principal components explain 69.47% of the total variance (PC1 = 37.82% and PC2 = 31.65%). The PCA graph shows a clear distinction between the beer samples in terms of their physicochemical and sensory properties. Beer made from malted barley (CS) is positioned on the graph's right side among the sensory qualities, indicating that these qualities are crucial to understanding how to appreciate it. These characteristics have a high association with this sample since, based on previously collected data, this beer was the one that consumers liked the most. These samples had a similar score for overall acceptability from consumers and were the most well-liked non-gluten beer. Due to the fact that all of the B1, B4, and CS samples are alongside the PC2 component on the PCA graph, these samples were also the closest to a malted barley beer from a sensory and physico-chemical perspective. The placement of B2 beer in the primary component area indicates that it is the most distinctive from the other beers, with this sample receiving the lowest consumer approval. B2 and B3 are both samples that are most closely related to the PC2 component of the PCA graph, and both are located near the top of the graph. This result is consistent with the observation that both the B3 and B2 samples received similar levels of consumer appreciation based on our prior research. Relationships between physico-chemical and sensory values of beer samples show that is a good correlation between original extract and alcohol content with an r = 0.962, between body and original extract with an r = 0.968 betw  
Figure 7: Principal component analysis of the physicochemical and sensory characteristics of the beer samples. (r = 0.877), between alcohol content and energy value (r = 0.999) for a level of 0.01. The original extract is one of the most important parameters from a financial point of view. This serves as an indicator of the amount of dry matter in the word used to make the examined beer. This will have an impact on the beer's body, which consumers will feel as being heavier or denser on the tongue [18]. Also, with respect to the first principal component PC2, it may be seen direct positive correlations between body and density (r = 0.625), original extract (r = 0.968), and alcohol content (r = 0.917). During alcohol fermentation, chemical reactions take place, which transforms fermentable sugars into alcohol and carbon dioxide. Therefore, the higher the quantity of real extract is, the higher the alcohol content is. The highly significant correlation between energy value, alcohol content (r = 0.999), and original extract (r = 0.949) may be explained by the fact that the energetical value of a beer is calculated according to its alcohol content and original extract value [79].