## 3 Results and Discussion
### Physico-Chemical Parameters of the Worts Produced by Different Mashing Profiles
As expected, the _Saccharomyces cerevisiae_ US-05 yeast strain started fermentation from the first day of the process and the intensity of fermentation was significantly higher compared to the yeast strain intended for the production of NoLo beers (_Saccharomyces cerevisiae_ var. _chevalieri_). As a result of the reduced maltose content, the yeast releases less carbon dioxide during the fermentation of the word resulting from the modified mash compared to the Congress mash (Figure 1). This is also confirmed by the alcohol content results shown in Table 4. However, this did not correspond to the production of the amount of alcohol shown in Table 4. In the case of _Saccharomyces cerevisiae_ var. _chevalieri_, fermentation started slowly and this trend was maintained throughout the fermentation period. From a sensory point of view, incomplete fermentation of maltose, as is the case with the _Saccharomyces cerevisiae_ var. _chevalieri_ strain, can contribute to the production of sweet beers [38]. The use of alternative yeasts that do not ferment maltose offers a compelling approach to producing low-alcohol beers with aromatic complexity. These yeasts also help to reduce aldehydes in the word, thereby eliminating the \"wort\" taste commonly found in low-alcohol beers [39]. Interesting results were observed in the case of fermentation with and without the addition of hops. The samples with hop addition fermented better than the others. [PERSON] and [PERSON] [40] focused their research on the influence of hops on the production of NoLo beers. They found that the hop variety and quantity had a direct effect on the fermentation process of low-alcohol and non-alcoholic beers. Due to the low alcohol and high carbohydrate content, the production of NoLo beers carries the risk of the growth of undesirable organisms [41]. It is, therefore, planned to investigate in detail how the anti-bacterial properties of hops protect NoLo beers against infections during fermentation. \begin{table}
\begin{tabular}{c c c c} \hline \hline
**Compounds** & **LRI 1** & \
\begin{tabular}{c} **Wort (Modified** \\ **Mashing)** \\ \end{tabular} &
\begin{tabular}{c} **Wort (Congress** \\ **Mashing)** \\ \end{tabular} \\ \hline \(\beta\)-pinene & 969 & 1.0 & 1.0 \\ \hline \(\beta\)-myrrene & 981 & 1.0 & 1.0 \\ \hline Trans-linaloid oxide & 1077 & 1.0 & 1.0 \\ \hline \(\mathrm{Linalool}\) & 1089 & 1.0 & 1.0 \\ \hline \(\mathrm{Citronellol}\) & 1205 & 0.8 & 1.0 \\ \hline \(\mathrm{Geraniol}\) & 1232 & 0.8 & 1.0 \\ \hline \(\mathrm{4}\)-Terpineol & 1179 & 0.8 & 1.0 \\ \hline \(\mathrm{Pentanal}\) & 280 & 0.5 & 0.5 \\ \hline \(\mathrm{Furfural}\) & 825 & 0.5 & 0.5 \\ \hline \(\mathrm{Heptanal}\) & 889 & 0.5 & 0.5 \\ \hline \(\mathrm{Methional}\) & 909 & 1.0 & 1.0 \\ \hline \(\mathrm{Verbenol}\) & 1146 & 0.5 & 0.5 \\ \hline \hline \end{tabular}
\end{table} 
Table 3: Heatmap of odour-active compound intensities detected by GC-O in the hopped words obtained (Congress and modified mashing). \begin{table}
\begin{tabular}{c c c c c c c c c c} \hline \hline  & \multicolumn{4}{c}{**Beer (Modified Mashing)**} & \multicolumn{4}{c}{**Beer (Congress Mashing)**} \\ \hline  
Physicochemical Parameters of Beers Produced from Worts after Different Mashing Profiles with Saccharomyces cerevisiae var. chevalieri or S. cerevisiae US-05 Strains  
Table 4 shows the physico-chemical parameters of the beers obtained. The colour of a beer is an important sensory attribute because it must correspond to the style of the beer and this is the first characteristic that the consumer notices. The appearance of the product, including the colour, is an important quality factor [42]. The beers obtained had a colour in the range of 4.3-5.8 EBC units. These values are consistent with pale beers produced from 100% Pilsner malt [43]. Modification of the mashing profile and different yeast strains did not affect the colour of the resulting beers. Differences were observed in beers with and without hops. This is also confirmed by the research of [PERSON] and [PERSON] [40].