## 3 Results and Discussion  
### Physico-Chemical Parameters of the Worts Produced by Different Mashing Profiles  
One of the biological methods of producing low- and no-alcohol beers is an appropriately modified mashing profile (23). During mashing, the starch present in the malt is broken down into fermentable sugars by the enzymes it contains (mainly \(\alpha\)-amylase and \(\beta\)-amylase). In the present article, word was produced using the Congress method and by modifying the mashing profile (mashing at a temperature of 75 \({}^{\circ}\)C). The purpose of modifying the mashing profile was to reduce the fermentation potential of the word through the limitation of the breakdown from starch into fermentable sugars (mainly maltose). This effect was achieved by inactivating the enzyme \(\alpha\)-amylase at a temperature above 65 \({}^{\circ}\)C (8). Table 1 shows the physico-chemical parameters of the analysed words. Both variants of the obtained words were characterised by the same extract yield (9 \({}^{\circ}\)P), but in the case of the modified mashing, a significantly lower content of fermentable sugars was present in this extract. This was confirmed by analysing the content of individual sugars present in the word using the HPLC method (Table 1). The applied mash profile modification helped to achieve a significantly lower content of the most desirable sugars in brewing, i.e., maltose, compared to the Congress mashing (about 25% less) and malotriose (about 40% less). The remaining sugars, i.e., glucose, fructose and saccharose, were not statistically different between the variants analysed. Similar relationships were obtained in studies by [PERSON] et al. (24), where mashing at a temperature of 77 \({}^{\circ}\)C resulted in a much lower content of fermentable sugars, including maltose, compared to the control mashing. These resultsconfirm that an appropriate modification of the mashing profile can help to achieve a lower content of fermentable sugars, which is necessary to produce the appropriate amount of alcohol by a given yeast strain. Another important parameter is the content of free amino nitrogen compounds (FAN), which are necessary for the growth and development of yeast and, therefore, for a proper fermentation process [24]. According to the literature, the content of free amino nitrogen compounds should be between 100 and 300 mg/L (at 12 \({}^{\circ}\)P) [25], converted into 9 \({}^{\circ}\)P, these figures would be 75 and 225 mg/L. Modification of the mashing profile resulted in bypassing not only the saccharification break (which produces maltose) but also the protein break (45-55 \({}^{\circ}\)C), during which the greatest amount of nitrogen compounds is produced [23]. During the mashing at a temperature of 75 \({}^{\circ}\)C from the malt to the word, an adequate amount of FAN was released based on the extract of 12 \({}^{\circ}\)P, and, therefore, sufficient nitrogen sources were available for the initial adaptation of the yeast and subsequently through fermentation. The results obtained are, therefore, similar to those described in the article by [PERSON] et al. [26], where the mashing profile was also modified to produce beer with reduced alcohol content. The other physico-chemical parameters of the word obtained are not statistically different (Table 1). Profile of Volatile Compounds in the Produced Hopped and Unhopped Works Produced by Different Mashing Profiles  
When using biological methods to produce NoLo beers, brewers/technologists focus not only on reducing the amount of alcohol synthesized by limiting fermentable sugars but also on maintaining the classic organoleptic profile of the beer [27]. Table 2 shows the content of volatile compounds (GC-MS) and odour-active compounds (GC-O) in the