## 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 \multirow{2}{*}{**Characteristic**} & \multicolumn{5}{c}{**Brewing Recipe Variant**} \\ \cline{2-6}  & **CS** & **B1** & **B2** & **B3** & **B4** \\ \hline Original extract, \% m/m & 11.05 \(\pm\) 0.40 & 8.98 \(\pm\) 0.05 & 8.92 \(\pm\) 0.04 & 10.65 \(\pm\) 0.05 & 9.52 \(\pm\) 0.09 \\ Apparent extract, \% m/m & 2.28 \(\pm\) 0.02 & 2.63 \(\pm\) 0.07 & 2.64 \(\pm\) 0.06 & 3.13 \(\pm\) 0.06 & 2.87 \(\pm\) 0.07 \\ Alcohol content, \% v/\(v\) & 4.59 \(\pm\) 0.06 & 3.32 \(\pm\) 0.09 & 3.29 \(\pm\) 0.05 & 3.97 \(\pm\) 0.04 & 3.49 \(\pm\) 0.08 \\ Alcohol content, \% m/m & 3.58 \(\pm\) 0.05 & 2.60 \(\pm\) 0.08 & 2.57 \(\pm\) 0.05 & 3.10 \(\pm\) 0.04 & 2.73 \(\pm\) 0.08 \\ Density, g/cm\({}^{3}\) & 1.00840 \(\pm\) 0.0001 & 1.00841 \(\pm\) 0.0003 & 1.00843 \(\pm\) 0.0002 & 1.01036 \(\pm\) 0.0002 & 1.00936 \(\pm\) 0.0001 \\ Turbidity, EBC & 0.86 \(\pm\) 0.02 & 3.19 \(\pm\) 0.04 & 3.03 \(\pm\) 0.03 & 1.98 \(\pm\) 0.01 & 1.19 \(\pm\) 0.01 \\ Turbidity, S25/S0 & 1.05 \(\pm\) 0.01 & 6.59 \(\pm\) 0.05 & 4.13 \(\pm\) 0.06 & 3.97 \(\pm\) 0.04 & 1.99 \(\pm\) 0.04 \\ Turbidity S90/S0 & 1.09 \(\pm\) 0.02 & 3.28 \(\pm\) 0.02 & 3.05 \(\pm\) 0.01 & 2.03 \(\pm\) 0.01 & 1.15 \(\pm\) 0.02 \\ pH & 4.53 \(\pm\) 0.03 & 4.82 \(\pm\) 0.09 & 4.73 \(\pm\) 0.05 & 4.93 \(\pm\) 0.05 & 4.84 \(\pm\) 0.05 \\ Color, EBC & 5.40 \(\pm\) 0.12 & 6.77 \(\pm\) 0.18 & 6.11 \(\pm\) 0.16 & 8.00 \(\pm\) 0.11 & 6.30 \(\pm\) 0.10 \\ Bitterness value, IBU & 25.80 \(\pm\) 0.53 & 24.90 \(\pm\) 0.95 & 18.80 \(\pm\) 0.60 & 20.00 \(\pm\) 0.69 & 21.50 \(\pm\) 0.56 \\ CO\({}_{2}\), g/L & 5.12 \(\pm\) 0.07 & 4.42 \(\pm\) 0.03 & 4.43 \(\pm\) 0.01 & 4.36 \(\pm\) 0.01 & 4.49 \(\pm\) 0.01 \\ O\({}_{2}\), mg/L & 0.01 \(\pm\) 0.01 & 3.09 \(\pm\) 0.03 & 3.79 \(\pm\) 0.13 & 4.59 \(\pm\) 0.13 & 4.47 \(\pm\) 0.07 \\ Calories, kJ/100 mL & 190.00 \(\pm\) 2.00 & 134.00 \(\pm\) 2.00 & 134.00 \(\pm\) 2.65 & 160.00 \(\pm\) 0.58 & 143.00 \(\pm\) 1.52 \\ \hline \end{tabular} Results represent mean values \(\pm\) standard deviation (SD), \(n=3\).  
\end{table} 
Table 8: Physico-chemical characteristics of beer final product. When the amount of unmalted buckwheat in the beer recipe is increased, the original and apparent extract of the beer rises; however, when buckwheat malt is added in large quantities, it falls. The beer's extract concentration is a significant qualitative indicator of it. Nitrogen substances and carbohydrates make up the majority of their composition. The data obtained regarding the content in the extract are unexpected, and we believe that this aspect is due exclusively to the enzyme used in the mashing process (Termamyl classic). Besides these, the beer extract also contains glycerine, mineral substances, bitter substances, tannins, dyes, and organic acids. During the fermentation of word, the alcoholic fermentation of carbohydrates takes place with the formation of ethyl alcohol and carbon dioxide. By transforming the sugars into alcohol, the density of the word decreases, and that way, the dynamics of the fermentation can be checked by measuring the concentration of the word extract. A graphical representation of the beer turbidity and carbon dioxide levels is shown in Figure 4.  
Figure 3: The graphical representations of the original extract (**a**), apparent extract (**b**), alcohol content (**c**), and density (**d**) as affected by the levels of unmalted buckwheat and buckwheat malt used in the beer recipe. All turbidity readings followed a similar trend, with values falling as unmalted buckwheat malt addition levels increased. This may be explained by the fact that unmalted buckwheat contains more soluble nitrogen and polyphenic tannins than malted buckwheat and is, therefore, more protein-rich, favoring the appearance of a beer with a higher turbidity value [71]. Proteins and other particles smaller than 1 \(\upmu\)m, which are measured under 90\({}^{\circ}\) and shown in Figure 4c, scatter light predominantly.