Beer-flavored fermented beverages and their manufacturing methods

Abstract

The object of this invention is to provide a novel beer-flavored fermented beverage in which the aroma degradation caused by the reduced purine body concentration is improved despite the lower purine body concentration. According to this invention, a beer-flavored fermented beverage is provided in which the purine body concentration is 5,000 ppb or less and the γ-aminobutyric acid (GABA) concentration is 5 ppm or more. According to this invention, by achieving a specific GABA concentration in a beer-flavored fermented beverage with a reduced purine body concentration, it is possible to provide a beer-flavored fermented beverage with good aroma despite the reduced purine body concentration.