## 3 Results and Discussion
### Sensory Quality  
The sensory profiles of the light and dark beer beverages after the re-fermentation process are shown in Figure 2a,b. The relationship between sensory attributes and types of tested products is shown graphically in Figure 3. \begin{table}
\begin{tabular}{c c c c c c c} \hline \hline \multirow{2}{*}{**Sample**} & \multicolumn{2}{c}{**Malic Acid**} & \multicolumn{2}{c}{**Acctic Acid**} & \multicolumn{2}{c}{**Gluconic Acid**} & \multicolumn{2}{c}{**Fumaric Acid**} & \multicolumn{2}{c}{**Lactic Acid**} & \multicolumn{2}{c}{**Pyruvic Acid**} \\ \cline{2-7}  & & & & & **[mg 100 mL\({}^{-1}\)]** & & \\ \hline BJPL & 242.43 \({}^{\mathrm{a}}\)\(\pm\) 1.29 & 9.60 \({}^{\mathrm{a}}\)\(\pm\) 0.10 & nd \({}^{\mathrm{a}}\) & 2.50 \({}^{\mathrm{ad}}\)\(\pm\) 0.10 & 26.53 \({}^{\mathrm{ad}}\)\(\pm\) 0.35 & 6.83 \({}^{\mathrm{a}}\)\(\pm\) 0.06 \\ BPGL & 259.40 \({}^{\mathrm{b}}\)\(\pm\) 2.36 & 46.93 \({}^{\mathrm{b}}\)\(\pm\) 0.65 & 69.07 \({}^{\mathrm{b}}\)\(\pm\) 0.45 & 3.13 \({}^{\mathrm{b}}\)\(\pm\) 0.06 & 30.97 \({}^{\mathrm{b}}\)\(\pm\) 0.50 & 8.30 \({}^{\mathrm{b}}\)\(\pm\) 0.10 \\ BGL & 257.80 \({}^{\mathrm{b}}\)\(\pm\) 0.70 & 37.00 \({}^{\mathrm{c}}\)\(\pm\) 1.49 & 44.93 \({}^{\mathrm{c}}\)\(\pm\) 1.15 & 3.00 \({}^{\mathrm{bc}}\)\(\pm\) 0.10 & 42.50 \({}^{\mathrm{c}}\)\(\pm\) 0.96 & 7.50 \({}^{\mathrm{c}}\)\(\pm\) 0.10 \\ CL & 54.13 \({}^{\mathrm{c}}\)\(\pm\) 1.08 & 12.93 \({}^{\mathrm{d}}\)\(\pm\) 0.76 & nd \({}^{\mathrm{a}}\) & 2.27 \({}^{\mathrm{af}}\)\(\pm\) 0.12 & 40.87 \({}^{\mathrm{ad}}\)\(\pm\) 0.67 & 10.8 \({}^{\mathrm{d}}\)\(\pm\) 0.35 \\ \hline BJPD & 251.77 \({}^{\mathrm{d}}\)\(\pm\) 1.42 & 10.83 \({}^{\mathrm{ad}}\)\(\pm\) 0.40 & nd \({}^{\mathrm{a}}\) & 2.67 \({}^{\mathrm{acd}}\)\(\pm\) 0.15 & 27.43 \({}^{\mathrm{a}}\)\(\pm\) 0.57 & 7.77 \({}^{\mathrm{bc}}\)\(\pm\) 0.15 \\ BPGD & 239.60 \({}^{\mathrm{a}}\)\(\pm\) 0.85 & 32.17 \({}^{\mathrm{e}}\)\(\pm\) 0.59 & 15.17 \({}^{\mathrm{d}}\)\(\pm\) 0.38 & 3.50 \({}^{\mathrm{e}}\)\(\pm\) 0.10 & 39.67 \({}^{\mathrm{d}}\)\(\pm\) 1.06 & 7.43 \({}^{\mathrm{acd}}\)\(\pm\) 0.21 \\ BGD & 262.93 \({}^{\mathrm{b}}\)\(\pm\) 4.03 & 28.07 \({}^{\mathrm{f}}\)\(\pm\) 0.50 & 8.60 \({}^{\mathrm{e}}\)\(\pm\) 0.10 & 3.33 \({}^{\mathrm{be}}\)\(\pm\) 0.12 & 31.63 \({}^{\mathrm{b}}\)\(\pm\) 1.00 & 8.13 \({}^{\mathrm{bc}}\)\(\pm\) 0.25 \\ CD & 65.30 \({}^{\mathrm{e}}\)\(\pm\) 1.20 & 20.60 \({}^{\mathrm{s}}\)\(\pm\) 1.05 & nd \({}^{\mathrm{a}}\) & 2.53 \({}^{\mathrm{ad}}\)\(\pm\) 0.12 & 34.67 \({}^{\mathrm{e}}\)\(\pm\) 1.14 & 12.73 \({}^{\mathrm{e}}\)\(\pm\) 0.31 \\ \hline \hline \end{tabular}
\begin{tabular}{c c c c c c} \hline \hline \multirow{2}{*}{**Example**} & \multicolumn{2}{c}{Explanatory notes: nd—not detected; means in the same column followed by different lowercase letters of the alphabet represent significant differences between the samples according to the ANOVA test; the statistical differences in the lower case apply to all samples in one column (\(p\)\(<\) 0.05); n = 3.  
\end{table} 
Table 4: Average results of physicochemical analyses (organic acids) in study beer beverages after the re-fermentation process. Figure 2: Sensory profiles of the beer beverages after the re-fermentation process ((a)—light beer, (b)—dark beer); Explanatory notes: o.: odor; int. : intensity; f.: flavor; * indicates sample significantly different from the others according to the ANOVA test (\(p\)\(<\) 0.05); n = 16. This projection shows the correlation of the assessed sensory attributes of the plane, consisting of two selected factors. The first and second principal components represented 41% of the sum of all sensory attributes for a light beer and 42% for dark beer. In this study, the principal component analysis (PCA) allowed us to distinguish the most important discriminants in the conducted sensory assessment. The attributes that significantly (\(p\) < 0.05) determined the shape of the sensory profile of the studied variants of beer beverages were acetic, fruit odor and flavor, honey odor, tang flavor.