# Evaluation of Non-_Saccharomyces_ Yeast for Low-Alcohol Beer Production
## 3 Results and Discussion
### _Fermtative Analyses_
#### 3.2.2 Beer and Wort Physicochemical Characteristics
\begin{table}
\begin{tabular}{l l l l l l l l l l l} \hline \hline  & \multicolumn{2}{c}{**Alcohol**} & \multicolumn{2}{c}{**Original**} & \multicolumn{2}{c}{**Apparent Extract**} & \multicolumn{2}{c}{**ADF (\%/sec)**} & \multicolumn{2}{c}{**Real Extract**} & \multicolumn{2}{c}{**Caloric Content**} & \multicolumn{2}{c}{**Density**} & \multicolumn{2}{c}{**Clort (\(\pm\)0.1)**} & \multicolumn{2}{c}{**Clort (\(\pm\)0.05)**} & \multicolumn{2}{c}{**Timetable Activity (\(\pm\)0.1)**} \\  & \multicolumn{2}{c}{**[”well]**} & \multicolumn{2}{c}{**Extract [”P]**} & \multicolumn{2}{c}{**[”P]**} & \multicolumn{2}{c}{**ADF (\%/sec)**} & \multicolumn{2}{c}{**[**\(\pm\)0.1)**} & \multicolumn{2}{c}{**[**\(\pm\)0.1)**} & \multicolumn{2}{c}{**[**\(\pm\)0.1)**} & \multicolumn{2}{c}{**[**\(\pm\)0.1)**} & \multicolumn{2}{c}{**[**\(\pm\)0.1)**} & \multicolumn{2}{c}{**pH**} \\  & \multicolumn{2}{c}{**[”well]**} & \multicolumn{2}{c}{**Extract [”P]**} & \multicolumn{2}{c}{**[”P]**} & \multicolumn{2}{c}{**[”P]**} & \multicolumn{2}{c}{**[**\(\pm\)0.1)**} & \multicolumn{2}{c}{**[**\(\pm\)0.1)**} & \multicolumn{2}{c}{**[**\(\pm\)0.1)**} & \multicolumn{2}{c}{**[**\(\pm\)0.1)**} & \multicolumn{2}{c}{**[**\(\pm\)0.1)**} & \multicolumn{2}{c}{**[**\(\pm\)0.1)**} & \multicolumn{2}{c}{**[**\(\pm\)0.1)**} \\ \hline \multirow{2}{*}{TD1} & 0.80 e & 8.94 & 7.44 b & 16.8 b & 7.74 b & 137 & 1.03 b & 16.1 d & 2.07 d & 4.60 abc \\  & (\(\pm\)0.05) & (\(\pm\)0.20) & (\(\pm\)0.21) & (\(\pm\)1.10) & (\(\pm\)0.21) & (\(\pm\)3.14) & (\(\pm\)0.00) & (\(\pm\)0.76) & (\(\pm\)0.26) & (\(\pm\)0.63) \\ \hline \multirow{2}{*}{WO1} & 0.74 d & 8.76 & 7.36 b & 15.9 b & 7.64 b & 135 & 1.03 b & 15.5 abc & 1.58 ab & 4.80 bede \\  & (\(\pm\)0.07) & (\(\pm\)0.28) & (\(\pm\)0.20) & (\(\pm\)1.34) & (\(\pm\)0.27) & (\(\pm\)4.57) & (\(\pm\)0.00) & (\(\pm\)0.13) & (\(\pm\)0.26) & (\(\pm\)0.10) \\ \hline \multirow{2}{*}{WA1} & 0.78 d & 9.07 & 7.60 b & 16.2 b & 7.89 b & 140 & 1.03 b & 16.7 bede & 2.02 bcd & 4.34 bede \\  & (\(\pm\)0.02) & (\(\pm\)0.03) & (\(\pm\)0.05) & (\(\pm\)0.42) & (\(\pm\)0.04) & (\(\pm\)0.57) & (\(\pm\)0.00) & (\(\pm\)0.83) & (\(\pm\)0.14) & (\(\pm\)0.3) \\ \hline \multirow{2}{*}{ZM1} & 0.42 d & 8.80 & 8.02 b & 8.86 a & 8.18 b & 136 & 1.03 b & 17.6 d & 2.25 abc & 4.94 d \\  & (\(\pm\)0.02) & (\(\pm\)0.3) & (\(\pm\)0.2) & (\(\pm\)0.01) & (\(\pm\)0.28) & (\(\pm\)4.73) & (\(\pm\)0.00) & (\(\pm\)0.10) & (\(\pm\)0.37) & (\(\pm\)0.11) \\ \hline \multirow{2}{*}{ZM2} & 0.46 abcd & 9.02 & 8.16 b & 9.56 a & 8.32 b & 139 & 1.03 b & 17.3 c & 1.58 ab & 4.96 e \\  & (\(\pm\)0.04) & (\(\pm\)0.12) & (\(\pm\)0.11) & (\(\pm\)0.70) & (\(\pm\)0.11) & (\(\pm\)1.9) & (\(\pm\)0.00) & (\(\pm\)1.11) & (\(\pm\)0.42) & (\(\pm\)0.07) \\ \hline \multirow{2}{*}{SC.} & 3.61 f & 8.50 & 1.55 a & 81.5 e & 2.89 a & 126 & 1.00 a & 14.9 ab & 2.55 bcd & 4.46 bede \\  & (\(\pm\)0.41) & (\(\pm\)0.9) & (\(\pm\)0.14) & (\(\pm\)0.46) & (\(\pm\)0.29) & (\(\pm\)13.7) & (\(\pm\)0.00) & (\(\pm\)0.57) & (\(\pm\)0.34) & (\(\pm\)0.18) \\ \hline \multirow{2}{*}{Wort} & 0.01 & 9.22 & 9.21 & 0.19 & 9.21 & 143 & 1.03 & 19.2 & 0.80 & 6.05 \\  & (\(\pm\)0.01) & (\(\pm\)0.01) & (\(\pm\)0.00) & (\(\pm\)0.17) & (\(\pm\)0.00) & (\(\pm\)0.19) & (\(\pm\)0.00) & (\(\pm\)0.33) & (\(\pm\)0.03) & (\(\pm\)0.02) \\ \hline \hline \end{tabular}
\end{table} 
Table 3: _Cont._Typically, the beer should have a pH of about 4.0-4.5 [63]. No-alcohol beers produced using microbiological methods are often characterized by excessively high pH levels [15]. The low pH is one of the microbiological hurdles which make a beer a microbiologically safe product. [PERSON] et al. [64] states that the lack of microbial growth in studied beer samples can be attributed to the low pH (below 4.5) of evaluated beers. The low pH also makes the beer more refreshing and hides unwanted off-flavors. Therefore, no-lo beers are often acidified to amend their flavor [15; 65]. In that regard, yeast strains could produce a beer with relatively low pH, such as MP1, MP5, MP9, and NI1, are especially interesting.