## 3 Results and Discussion
### Physico-Chemical Parameters of the Worts Produced by Different Mashing Profiles
\begin{table}
\begin{tabular}{c c c c} \hline \hline \multirow{2}{*}{**Parameters**} & **Wort** & **Wort** & **Sig 1** \\  & **(Modified Mashing)** & **(Congress Mashing)** & **Sig 1** \\ \hline \hline \multicolumn{1}{c}{Saccharification time [min]} & \(>\)5 & \(>\)5 & ns \\ \hline \hline \multirow{2}{*}{Extract [\({}^{\circ}\)P]} & 9.0 & 9.0 & \multirow{2}{*}{ns} \\  & (\(\pm\)0.1) & (\(\pm\)0.1) & \\ \hline \hline \multirow{2}{*}{pH} & 5.8 & 6.1 & \multirow{2}{*}{ns} \\  & (\(\pm\)0.1) & (\(\pm\)0.1) & \\ \hline \hline \multirow{2}{*}{Color [EBC]} & 6.2 & 6.2 & \multirow{2}{*}{ns} \\  & (\(\pm\)0.1) & (\(\pm\)0.3) & \\ \hline \hline \multirow{2}{*}{Turbidity [EBC]} & 11.4 & 13.8 & \multirow{2}{*}{ns} \\  & (\(\pm\)0.3) & (\(\pm\)0.9) & \\ \hline \hline \multirow{2}{*}{FAN [mg/L]} & 91.2 1  & 120.6 1  & ** \\ \hline \hline \multirow{2}{*}{Malttofiese [g/L]} & 15.4 1  & 31.2 1  & * \\ \hline \hline \multirow{2}{*}{Malttofiese [g/L]} & 6.5 1  & 10.8  & ** \\ \hline \hline \end{tabular}
\end{table} 
Table 1: Physico-chemical parameters of the hopped words produced by different mashing profiles. words analysed. Three main groups of compounds were present in the highest amounts (alcohols, terpenes, aldehydes). These compounds originate from the raw materials used to produce the wort (malt, hops) or are formed during the mashing and boiling stages [28]. The alcohols analysed include isobutyl alcohol, 3-methyl-1-butanol, 2-methyl-1-butanol and 2,3-butanediol (Table 2). Only the concentration of 2-methyl-1-butanol was above the detection threshold. No statistically significant differences were observed between the analysed words. Most terpenes were present in the words in concentrations exceeding their aroma threshold, which was also confirmed by the olfactometric analysis. The main source of terpenes in beer is the hops. This plays an important role in determining the aroma of the final product, as hop oil contains a large number of aromatically active ingredients [29]. In the words analysed, the dominant terpene was linalool with a detection threshold of 5 ug/L. This compound is characterised by floral and lavender aromas. According to the literature, linalool is a good indicator of hop flavour [30]. The other dominant aromas transferred from the hops to the words during boiling are pine, woody, rose and floral, derived from compounds such as \(\beta\)-pinene, trans-linalool oxide, citronellol and geraniol. Research by other scientists also shows that after boiling, words are dominated by aromas derived from hops, i.e., terpenes [29]. Statistically significant differences were observed between citronellol and geraniol. The words produced by the Congress method were characterised by a significantly higher concentration of these compounds, which is also confirmed by the results of the intensity of individual aromas presented in Table 3. Hop isomerisation quantifies the efficiency with which alpha acids introduced during boiling are converted to iso-alpha acids in the wort [31]. The efficiency of isomerisation is affected by temperature, intensity and duration of boiling, hopping rate, pH of the wort and absorption of bitter compounds on the protein break [32]. The higher levels of citronellol and geraniol in the wort after Congress mashing may be due to the use of a protein break, which partially degrades the protein present in the malt [33]. In a study by [PERSON] et al. [31], it was found that increased coagulation of proteins during the mashing stage resulted in increased isomerisation of alpha acids. The next group of compounds analysed was the aldehydes (Table 2). There are several methods for creating aldehydes during the production of brewing word. The most important of these are oxidation of unsaturated fatty acids, Maillard reactions and Strecker amino acid degradation [32]. Four aldehydes were selected in the produced wort (pentanal, furfural, heptanal and methional) based on the results obtained after olfactometric analysis. These compounds were characterised by fruity, bready and cooked vegetable odours.