## 3 Results and Discussion
### Physico-Chemical Parameters of the Worts Produced by Different Mashing Profiles
\begin{table}
\begin{tabular}{c c c c c c c c c} \hline \hline
**[\(\mu\)g/L]** & \(m\)/\(z\) & **LRI 4** & **Threshold 3** & \begin{tabular}{c} **Wort** \\ **(Modified** \\ **Mashing)** \\ \end{tabular} & \
\begin{tabular}{c} **Wort** \\ **(Congress** \\ **Mashing)** \\ \end{tabular} & **SEM 1** & **Sig 2** &
\begin{tabular}{c} **GC-O** \\ **Descriptors 5** \\ \end{tabular} \\ \hline \hline \multicolumn{8}{c}{Alcohols} \\ \hline Isobutyl alcohol 8 & 43, 41, 33 & 609 & 3600 & 5.8 & 3.2 & 0.7 & ns & X \\ \hline
3-methyl-1-butanol & 42, 55, 70 & 716 & 1000 & 496.9 & 688.6 & 56.4 & ns & X \\ \hline
2-methyl-1-butanol & 41, 57, 70 & 724 & 15.9 & 221.2 & 189.1 & 14.7 & ns & X \\ \hline
2,3-butanediol 8 & 45, 57, 75 & 1492 & 4500 & 2.7 & 2.4 & 0.9 & ns & X \\ \hline \multicolumn{8}{c}{Terpenes} \\ \hline \(\beta\)-pinene & 41, 69, 93 & 969 & 4 & 14.5 & 18.3 & 2.7 & ns & Pine [H] \\ \hline \(\beta\)-myrcene & 41, 69, 93 & 981 & 13 & 136.3 & 299.1 & 49.9 & ns &
\begin{tabular}{c} Slightly floral \\ with spicy \\ notes [F] \\ \end{tabular} \\ \hline Limonene & 68, 79, 93 & 1025 & 65 & 7.06 & 6.5 & 0.5 & ns & X \\ \hline Trans-linal oxide & 43, 59, 94 & 1077 & 5 & 30.4 & 20.9 & 2.8 & ns & Woody [H] \\ \hline \multicolumn{8}{c}{Linalool} \\ \hline Citronellolol & 41, 67, 69 & 1205 & 8 & 16.7 b & 29.1 a & 3.1 & * & Rose [FL] \\ \hline Geraniol & 41, 69, 93 & 1232 & 4 & 142.5 b & 243.9 a & 23.6 & * & Floral [FL] \\ \hline
4-Terpineol 8 & 71, 93, 111 & 1179 & 1.5 & 5.5 & 6.3 & 0.3 & ns & Pine [H] \\ \hline \multicolumn{8}{c}{Aldehydes} \\ \hline Pentanal & 44, 58, 41 & 688 & 280 & 4.9 & 2.8 & 0.6 & ns & \begin{tabular}{c} Fruity, nutty \\ [FR, R] \\ \end{tabular} \\ \hline Furfurral & 96, 39, 67 & 825 & 250 & 3.5 & 1.9 & 0.4 & * & \
\begin{tabular}{c} Bready [R] \\ \end{tabular} \\ \hline Heptanal & 70, 44, 55 & 889 & 15 & 2.8 & 3.2 & 0.4 & ns & Fruity [FR] \\ \hline Methional 8 & 48, 104, 76 & 909 & 0.3 & 1.9 & 1.6 & 0.2 & ns &
\begin{tabular}{c} Boiled potatoes \\ [V] \\ \end{tabular} \\ \hline \multicolumn{8}{c}{Others} \\ \hline Acetophenone & 51, 77, 105 & 1036 & 65 & 1.59 & 1.4 & 0.1 & ns & X \\ \hline Benzothiazole & 69, 108, 135 & 1196 & 80 & 12.1 & 6.9 & 1.3 & ns & X \\ \hline Verbenol 8 & 43, 59, 119 & 1146 & 1800 & 116.9 & 21.1 & 22.6 & ** & Herbal [H] \\ \hline \hline \end{tabular}  
* SEM—standard error of the mean. 2 Significance; ns—not statistically different;
* indicate significance at a level of 0.05–0.01 and 0.01–0.005 respectively, by the least significant difference. Values with different superscript Roman letters (a and b) in the same row indicate statistical differences according to the Duncan test (p \(\in\) 0.05).
* LRI—linear retention index; the amount of components was determined. 3 Threshold in beer [37].
* AVA \(\succeq\)1.
* Aroma descriptor perceived at the sniffing port of the GC-O. X—not detected in the GC-O analysis. Aroma group of detected aroma descriptors is signified by letters in brackets—roasted (R), fruity (FR), floral (FL), herbaceous (H), chemical (C) and Vegetable (V). 5—concentration of given compounds calculated relative to the internal standard SD \(<\) 5%.  
\end{table} 
Table 2: Content of volatile and odour-active compounds of hopped words analysed. Fermentation Kinetics of Beers Produced from Words after Different Masking Profiles with Saccharomyces cerevisiae var. chevalieri or S. cerevisiae US-05 Strains  
The word obtained from the Congress and the modified mashing were inoculated with the yeast used for the production of non-alcoholic beers (_Saccharomyces cerevisiae_ var. _chevalieri_) and, as a control, with the yeast commonly used in brewing for the production of ale beers, _Saccharomyces cerevisiae_ US-05. The kinetics of the fermentation process were measured from the day the word was inoculated with a specific amount of each yeast strain (Figure 1). The analysis was carried out until no changes in the amount of CO2 released (g/L) were observed in the following days of the process.