Beer-flavored fermented alcoholic beverage and method for producing the same

Abstract

To provide a beer-flavored fermented alcoholic beverage having improved body and smoothness.SOLUTION: A beer-flavored fermented alcoholic beverage is provided. In the beverage, the concentration of β-eudesmol is 0.15 ppb or more, and the concentration of nerol is 0.8 ppb or more.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a beer-flavored fermented alcoholic beverage and a method for producing the same. [Background technology]

[0002] With the recent increase in health consciousness, there is a demand for beer-flavored beverages with reduced sugar content. However, beer and beer-based beverages with reduced sugar content tend to have a watery and weak taste, which can result in a weaker flavor and a shorter aftertaste.

[0003] Under these circumstances, there is a demand for methods to improve or impart richness and smoothness to beer and beer-based beverages with reduced sugar content.

[0004] Conventional methods for increasing flavor intensity include increasing the bitterness value (BU) or adding aroma compounds from hops, but increasing the BU disrupts the overall balance of flavor, while adding aroma compounds from hops results in a monotonous impression.

[0005] On the other hand, β-eudesmol is known to impart a cooling sensation when added, but when added to reduced-sugar beer, the cooling sensation becomes too pronounced, disrupting the balance of flavor and aroma. Summary of the Invention

[0006] The present inventors have now found that the richness and smoothness of a beer-flavored fermented alcoholic beverage can be improved by adjusting the concentrations of β-eudesmol and nerol within a specific range. The present invention is based on this finding.

[0007] Therefore, the present invention provides a beer-flavored fermented alcoholic beverage with improved body and smoothness, and a method for producing the same.

[0008] The present invention includes the following inventions. (1) A beer-flavored fermented alcoholic beverage having a β-eudesmol concentration of 0.15 ppb or more and a nerol concentration of 0.8 ppb or more. (2) A beer-flavored fermented alcoholic beverage according to (1), in which the carbohydrate concentration in the beverage is 0.5 g / 100 mL or less. (3) A beer-flavored fermented alcoholic beverage according to (1) or (2), in which the malt usage ratio is 50% by mass or more and 100% by mass or less. (4) A beer-flavored fermented alcoholic beverage according to any one of (1) to (3), having an alcohol concentration of more than 3% by volume. (5) A method for producing a beer-flavored fermented alcoholic beverage, in which the concentration of β-eudesmol in the beverage is adjusted to 0.15 ppb or more and the concentration of nerol in the beverage is adjusted to 0.8 ppb or more. (6) The method according to (5), wherein the carbohydrate concentration in the beverage is adjusted to 0.5 g / 100 mL or less. (7) The method according to (5) or (6), wherein the malt usage ratio is 50% by mass or more and 100% by mass or less. (8) The method according to any one of (5) to (7), wherein the alcohol concentration in the beverage is adjusted to more than 3% by volume. (9) A method for improving the richness and smoothness of a beer-flavored fermented alcoholic beverage, in which the concentration of β-eudesmol in the beverage is adjusted to 0.15 ppb or more and the concentration of nerol in the beverage is adjusted to 0.8 ppb or more.

[0009] According to the present invention, it is possible to improve the richness and smoothness of a beer-flavored fermented alcoholic beverage.

[0010] [Beer-flavored fermented alcoholic beverage] The beer-flavored fermented alcoholic beverage of the present invention has β-eudesmol and nerol concentrations within a predetermined range. Such a beer-flavored fermented alcoholic beverage can be obtained by adjusting the β-eudesmol and nerol concentrations during production. By adjusting the β-eudesmol and nerol concentrations in the beer-flavored fermented alcoholic beverage to within a predetermined range, the richness and smoothness of the beer-flavored fermented alcoholic beverage can be improved. Here, smoothness refers to the degree to which the tongue senses any unpleasant flavor, astringency, or astringency, and it is preferable that this level be low.

[0011] The beer-flavored fermented alcoholic beverage of the present invention can be obtained by adjusting the concentrations of β-eudesmol and nerol during production. Specific means for adjusting these concentrations are not particularly limited, and examples include adding these substances, increasing or decreasing the amounts of raw materials containing these substances, increasing or decreasing the amounts of raw materials that produce these substances in the final product, and adjusting the concentrations of substances that are converted into these substances by fermentation with yeast.

[0012] As used herein, the compound "β-eudesmol" refers to the compound with the IUPAC name "2-[2R,4aR,8aS]-4a-methyl-8-methylidene-1,2,3,4,5,6,7,8a-octahydronaphthalen-2-ol."

[0013] As used herein, the compound "nerol" refers to the compound with the IUPAC name "(Z)-3,7-dimethyl-2,6-octadien-1-ol."

[0014] In the present invention, the term "beer-flavored fermented alcoholic beverage" refers to beer (an alcoholic beverage obtained by fermenting malt and hops as ingredients with brewer's yeast) or a fermented alcoholic beverage having a flavor similar to that of beer. In the present invention, the term "fermented alcoholic beverage" refers to an alcohol (ethanol)-containing beverage obtained by fermenting ingredients such as a carbon source, a nitrogen source, and water with yeast. The beer-flavored fermented alcoholic beverage of the present invention is preferably a fermented beverage to which hop aroma is imparted by using hops as an ingredient. The beer-flavored fermented alcoholic beverage of the present invention is preferably a fermented malt beverage, i.e., a beverage using at least malt as an ingredient. Examples of such fermented malt beverages include beer, happoshu, and liqueur (e.g., beverages classified as "liqueur (sparkling) (1)" under the Liquor Tax Act), with beer being preferred. The beer-flavored fermented alcoholic beverage of the present invention is preferably a fermented malt beverage with a malt content of 50% by mass or more and 100% by mass or less, more preferably 50% by mass or more and 95% by mass or less.

[0015] In the present invention, the unit "ppb" is synonymous with "μg / L."

[0016] The β-eudesmol concentration in the beer-flavored fermented alcoholic beverage of the present invention is, for example, 0.15 ppb or more, preferably 0.2 ppb or more, more preferably 0.3 ppb or more, and even more preferably 0.5 ppb or more. The β-eudesmol concentration in the beer-flavored fermented alcoholic beverage is not particularly limited as long as the effects of the present invention are achieved, but is, for example, 50 ppb or less. According to one embodiment of the present invention, the β-eudesmol concentration in the beer-flavored fermented alcoholic beverage of the present invention is, for example, 0.15 to 20 ppb, preferably 0.2 to 20 ppb, more preferably 0.2 to 10 ppb, even more preferably 0.2 to 5 ppb, even more preferably 0.2 to 4.5 ppb, even more preferably 0.2 to 4 ppb, even more preferably 0.3 to 4 ppb, and even more preferably 0.5 to 4 ppb. Setting the concentration within the above range can improve smoothness, thereby improving the aftertaste and making the beverage easier to drink.

[0017] The nerol concentration in the beer-flavored fermented alcoholic beverage of the present invention is, for example, 0.8 ppb or more, preferably 1 ppb or more, and more preferably 1.5 ppb or more. The nerol concentration in the beer-flavored fermented alcoholic beverage is not particularly limited as long as the effects of the present invention are achieved, but is, for example, 100 ppb or less. According to one embodiment of the present invention, the nerol concentration in the beer-flavored fermented alcoholic beverage of the present invention is, for example, 0.8 to 100 ppb, preferably 1 to 100 ppb, more preferably 1 to 80 ppb, even more preferably 1 to 60 ppb, even more preferably 1 to 20 ppb, and even more preferably 1 to 15 ppb.

[0018] Quantitation of β-eudesmol and nerol in beer-flavored fermented alcoholic beverages can be performed by GC / MS analysis. For more accurate concentration measurements, it is desirable to use a calibration curve based on measurements of several control samples with known concentrations. This GC / MS analysis can be performed, for example, as follows: First, the components in the beverage are extracted using a C18 solid-phase column, and the dichloromethane eluted fraction is used as the analytical sample. Quantitation is performed using the internal standard method, with borneol added as the internal standard to the analytical sample at a concentration of 25 ppb. The GC / MS analysis conditions can be as shown in Table 1 below.

[0019] [Table 1]

[0020] According to a preferred embodiment of the present invention, in the beer-flavored fermented alcoholic beverage of the present invention, the β-eudesmol concentration is 0.15 ppb or more, more preferably 0.2 to 5 ppb, and even more preferably 0.2 to 4 ppb, and the nerol concentration is 0.8 ppb or more, more preferably 1 to 60 ppb, and even more preferably 1 to 15 ppb. By setting the concentrations of β-eudesmol and nerol within the above ranges, it is possible to impart a complex aroma and provide a clean aftertaste, thereby improving the balance of flavor.

[0021] The alcohol concentration in the beer-flavored fermented alcoholic beverage of the present invention is not particularly limited, but is preferably greater than 3% by volume (v / v%), more preferably 3.5% by volume or more, and even more preferably 4% by volume or more. The alcohol concentration of the beer-flavored fermented alcoholic beverage is not particularly limited as long as the effects of the present invention are achieved, but is, for example, 20% by volume or less. According to one embodiment of the present invention, the alcohol concentration in the beer-flavored fermented alcoholic beverage of the present invention is preferably greater than 3% by volume and less than 10% by volume, more preferably greater than 3% by volume and less than 7% by volume, even more preferably greater than 3% by volume and less than 6% by volume, or preferably 3.5 to 10% by volume, more preferably 3.5 to 7% by volume, even more preferably 3.5 to 6% by volume, or preferably 4 to 10% by volume, more preferably 4 to 7% by volume, and even more preferably 4 to 6% by volume. The alcohol concentration in the beer-flavored fermented alcoholic beverage can be measured by known methods, specifically, based on the "BCOJ Beer Analysis Method 8.3.6 Alcolyzer Method" established by the National Tax Agency of Japan.

[0022] According to a preferred embodiment of the present invention, in the beer-flavored fermented alcoholic beverage of the present invention, the β-eudesmol concentration is 0.15 ppb or more, more preferably 0.2 ppb or more, even more preferably 0.5 ppb or more, and 100 ppb or less, the nerol concentration is 0.8 ppb or more, more preferably 1 ppb or more, and even more preferably 1.5 ppb or more, and the alcohol concentration is more than 3.5 vol.%, more preferably 3.5 vol.% or more, even more preferably 4 vol.% or more, and 20 vol.% or less. More specifically, the β-eudesmol concentration in the beer-flavored fermented alcoholic beverage is preferably 0.15 to 20 ppb, more preferably 0.2 to 20 ppb, even more preferably 0.2 to 10 ppb, even more preferably 0.2 to 5 ppb, even more preferably 0.2 to 4.5 ppb, even more preferably 0.2 to 4 ppb, even more preferably 0.5 to 4 ppb, and the nerol concentration is preferably 0.8 to 100 ppb, more preferably 1 to 100 ppb, even more preferably 1 to 80 ppb, The β-eudesmol concentration is preferably 0.2 to 5 ppb, more preferably 1 to 60 ppb, even more preferably 1 to 20 ppb, and even more preferably 1 to 15 ppb, and the alcohol concentration is preferably more than 3% by volume and not more than 10% by volume, more preferably more than 3% by volume and not more than 7% by volume, even more preferably more than 3% by volume and not more than 6% by volume, or preferably 3.5 to 10% by volume, more preferably 3.5 to 7% by volume, even more preferably 3.5 to 6% by volume, or preferably 4 to 10% by volume, more preferably 4 to 7% by volume, and even more preferably 4 to 6% by volume. According to a particularly preferred embodiment of the present invention, the β-eudesmol concentration in the beer-flavored fermented alcoholic beverage is 0.2 to 5 ppb, the nerol concentration is 1 to 60 ppb, and the alcohol concentration is 4 to 6% by volume. When the β-eudesmol concentration, nerol concentration, and alcohol concentration in the beer-flavored fermented alcoholic beverage are within the above ranges, the richness and smoothness of the alcoholic beverage can be improved, and a balance between aroma and taste can be achieved. In particular, by adjusting the β-eudesmol concentration in a beer-flavored fermented alcoholic beverage to 0.2 to 4 ppb, the nerol concentration to 1 to 15 ppb, and the alcohol concentration to 4 to 6% by volume, a better balance between aroma and taste can be achieved.

[0023] According to a preferred embodiment of the present invention, the beer-flavored fermented alcoholic beverage of the present invention has a lower sugar content than usual. This "lower sugar than usual" means that the beer-flavored fermented alcoholic beverage has been produced with measures to reduce the sugar content. The specific sugar concentration of such a low-sugar beer-flavored fermented alcoholic beverage is not particularly limited, but can be, for example, 1.5 g / 100 mL or less, preferably 1.1 g / 100 mL or less, more preferably 1.0 g / 100 mL or less, even more preferably less than 1.0 g / 100 mL, even more preferably 0.5 g / 100 mL or less, and even more preferably less than 0.5 g / 100 mL. In one embodiment, the sugar concentration in the low-sugar beer-flavored fermented alcoholic beverage is 0.4 g / mL or less.

[0024] The carbohydrate concentration can be measured by known methods, and can be calculated by subtracting the amount of water, protein, fat, ash, and dietary fiber from the mass of the sample (see the Food Labeling Standards (March 30, 2015, Food Labeling Table No. 139), Appendix, Analytical Methods for Nutritional Components, etc.).

[0025] The beer-flavored fermented alcoholic beverage of the present invention can be a carbonated beverage. The carbon dioxide pressure can be adjusted appropriately according to preference, for example, within the range of 0.05 to 0.4 MPa (gas pressure at 20°C).

[0026] The pH of the beer-flavored fermented alcoholic beverage of the present invention can be adjusted to, for example, 2.0 to 5.0, preferably 2.3 to 4.8, and more preferably 2.9 to 4.5. The pH of the beverage can be easily measured using a commercially available pH meter (e.g., HORIBA Scientific benchtop pH meter, manufactured by HORIBA Advanced Techno Co., Ltd.).

[0027] The beer-flavored fermented alcoholic beverage of the present invention is preferably provided as a packaged beverage. The container used for the beer-flavored fermented alcoholic beverage of the present invention may be any container commonly used for filling beverages, such as a metal can, a barrel, a plastic bottle (e.g., a PET bottle, a cup), a paper container, a bottle, or a pouch container, with a metal can, a barrel, a plastic bottle (e.g., a PET bottle), or a bottle being preferred.

[0028] According to one embodiment of the present invention, the beer-flavored fermented alcoholic beverage of the present invention can be produced according to a conventional method for producing a beer-flavored fermented alcoholic beverage, except for adjusting the concentrations of β-eudesmol and nerol in the beverage. Conventional production methods include, for example, a method of fermenting a pre-fermentation liquid containing at least water and malt, i.e., a method in which fermentation yeast is added to wort (pre-fermentation liquid) prepared from brewing raw materials such as malt, followed by fermentation, and optionally storing the fermented liquid at low temperature, after which the yeast is removed by a filtration step.

[0029] In the present invention, hops (including processed hop products) can be added in any step. The amount of hops added can be typically adjusted to 0.1 to 5 g / L, preferably 0.1 to 2 g / L, and more preferably 0.2 to 1.5 g / L, relative to the volume of the pre-fermentation solution in the fermentation step.

[0030] In the present invention, in addition to malt, hops, and water, other brewing ingredients can be used, such as rice, corn, koryang (sorghum), potato, starch, sugars (e.g., liquid sugar), fruit, and coriander, which are designated by the Liquor Tax Act, as well as other additives such as protein hydrolysates, nitrogen sources such as yeast extract, colorants, foaming and foam retention improvers, water quality conditioners, and fermentation aids. Ungerminated barley (e.g., ungerminated barley (including extracts) and ungerminated wheat (including extracts)) can also be used as brewing ingredients.

[0031] [Method of producing a beer-flavored fermented alcoholic beverage] Another aspect of the present invention provides a method for producing a beer-flavored fermented alcoholic beverage (hereinafter also referred to as the "production method of the present invention"). The production method of the present invention includes a step of adjusting the concentrations of β-eudesmol and nerol in a beer-flavored fermented alcoholic beverage to within a predetermined range. Specific means for adjusting the concentrations of β-eudesmol and nerol in a beer-flavored fermented alcoholic beverage are not particularly limited, and examples include adding β-eudesmol and / or nerol to the raw materials and / or intermediates of the beer-flavored fermented alcoholic beverage, increasing or decreasing the amount of raw materials containing β-eudesmol and / or nerol used, increasing or decreasing the amount of raw materials that produce β-eudesmol and / or nerol in the final product, and adjusting the concentrations of substances that are converted to β-eudesmol and / or nerol by fermentation with yeast.

[0032] In the manufacturing method of the present invention, the concentration of β-eudesmol and / or nerol, alcohol concentration, carbohydrate concentration, malt ratio, carbon dioxide pressure, pH, and methods for adjusting and measuring these in the beer-flavored fermented alcoholic beverage can all be the same as those for the beer-flavored fermented alcoholic beverage of the present invention described above.

[0033] The form of the beer-flavored fermented alcoholic beverage obtained by the production method of the present invention can be the same as the above-mentioned beer-flavored fermented alcoholic beverage of the present invention.

[0034] The beer-flavored fermented alcoholic beverage obtained by the manufacturing method of the present invention can use hops (including processed hop products), other additives, ungerminated barley, etc. as raw materials, as described above for the beer-flavored fermented alcoholic beverage of the present invention.

[0035] [Method for improving body and smoothness in beer-flavored fermented alcoholic beverages] Another aspect of the present invention provides a method for improving the richness and smoothness of a beer-flavored fermented alcoholic beverage (hereinafter also referred to as the "method of the present invention"). The method of the present invention comprises a step of adjusting the concentrations of β-eudesmol and nerol in the beer-flavored fermented alcoholic beverage to within a predetermined range. Specific means for adjusting the concentrations of β-eudesmol and nerol in a beer-flavored fermented alcoholic beverage are not particularly limited, and examples include adding β-eudesmol and / or nerol to the raw materials and / or intermediates of the beer-flavored fermented alcoholic beverage, increasing or decreasing the amount of raw materials containing β-eudesmol and / or nerol used, increasing or decreasing the amount of raw materials that produce β-eudesmol and / or nerol in the final product, and adjusting the concentrations of substances that are converted to β-eudesmol and / or nerol by fermentation with yeast.

[0036] In the method of the present invention, the concentration of β-eudesmol in a beer-flavored fermented alcoholic beverage is adjusted to 0.15 ppb or more, preferably 0.2 ppb or more, and the concentration of nerol in a beer-flavored fermented alcoholic beverage is adjusted to 0.8 ppb or more, preferably 1.0 ppb or more. [Example]

[0037] The present invention will be specifically described based on the following examples, but the present invention is not limited to these examples.

[0038] Example 1: Relationship between β-eudesmol and nerol concentrations and body and smoothness in beer-flavored fermented alcoholic beverages In this example, β-eudesmol and nerol were added to test-brewed beer to prepare tasting samples containing these at various concentrations, and sensory evaluation was performed to investigate the relationship between the concentrations of β-eudesmol and nerol in beer-flavored fermented alcoholic beverages and the good body, smoothness, and balance of aroma and taste.

[0039] (1) Preparation of tasting samples Tasting samples of beer-flavored fermented alcoholic beverages were prepared according to the following procedure. In the production of the beer-flavored fermented alcoholic beverage of this example, barley malt was used as the main raw material (malt usage ratio 60%). An enzyme preparation mainly containing glucoamylase was used for saccharification, and the saccharification temperature and time were adjusted, followed by filtration to obtain wort. Hops and liquid sugar mainly containing assimilable sugars were added to the obtained wort, and the mixture was boiled at 100°C. The wort was then allowed to stand to separate the coagulated protein (trube), and then cooled to obtain a pre-fermentation liquid. Bottom-fermenting yeast was added to the obtained pre-fermentation liquid, and main fermentation and post-fermentation were carried out to obtain a fermented liquid. The obtained fermented liquid was stored at low temperature to stop fermentation, and then filtered to obtain a clear beer-flavored fermented alcoholic beverage.

[0040] The beer-flavored fermented alcoholic beverage was diluted with water to a sugar concentration of 0.4 g / 100 mL to obtain a base beverage. Next, alcohol for alcoholic beverages (manufactured by Daiichi Alcohol Co., Ltd., 95% alcohol concentration) was added to the resulting base beverage to obtain alcohol concentrations of 3 vol%, 4 vol%, and 6 vol%, respectively. Furthermore, β-eudesmol was added to obtain β-eudesmol concentrations of 0.1 ppb, 0.2 ppb, 4 ppb, and 5 ppb, respectively, and nerol was added to obtain nerol concentrations of 1 ppb, 15 ppb, and 60 ppb, respectively, to prepare tasting samples for Test Groups 1 to 19. The concentrations of alcohol, sugar, β-eudesmol, and nerol in each beverage in the examples were measured according to the following methods.

[0041] The alcohol concentration in each beverage in the examples was measured in accordance with the "BCOJ Beer Analysis Method 8.3.6 Alcolyzer Method" established by the National Tax Agency of Japan.

[0042] The carbohydrate concentration in each beverage in the examples was measured by subtracting the mass of water, protein, fat, ash, and dietary fiber from the mass of the beverage being measured, based on the "Food Labeling Standards (March 30, 2015, Food Labeling Table No. 139) Annex: Analytical Methods for Nutritional Components, etc." established by the Consumer Affairs Agency of Japan.

[0043] The concentrations of β-eudesmol and nerol in each beverage in the examples were measured by GC / MS analysis under the following conditions. Specifically, the components in the beverages were extracted using a C18 solid-phase column, and the dichloromethane eluted fraction was used as the analytical sample. Quantitation was performed using the internal standard method, with borneol added as the internal standard to the analytical sample at a concentration of 25 ppb.

[0044] [Table 2]

[0045] (2) Sensory evaluation of tasting samples The tasting samples obtained in (1) above were subjected to a sensory evaluation by a panel of five trained members. The evaluation criteria for the sensory evaluation were three items: "richness," "smoothness," and "balance of aroma and flavor." The specific evaluation criteria for each are shown below. a. Body. Evaluated on a 5-point scale from 1 (weakly perceived) to 3 (perceived) to 5 (strongly perceived). b. Smoothness: Evaluated on a 5-point scale from 1 (not noticeable) to 3 (smooth) to 5 (more noticeable). Here, the higher the score for smoothness, the less unpleasant, astringent, and harsh tastes were perceived, and the smoother the taste was perceived. c. Aroma and taste balance. Evaluated on a 5-point scale from 1 (unbalanced and difficult to drink) to 3 (well balanced) to 5 (very well balanced).

[0046] The concentrations of β-eudesmol and nerol in the samples and the results of the sensory evaluation are summarized in Table 3 below. The scores of the sensory evaluation results are shown as the mean value ± standard deviation. [Table 3]

[0047] In the evaluation of body, smoothness, and balance of aroma and taste, Test Plot 1 was given a score of 3.0.

[0048] From the results shown in Table 2, the sensory evaluation results were good for test plots 7 to 15 and 17 to 19. These test plots had enhanced richness and smoothness. Furthermore, the balance between aroma and taste was good in these test plots.

[0049] Comparison of the component concentrations in Test Plots 7-15 and 17-19 with those in other test plots reveals that the β-eudesmol concentration in the beer-flavored fermented alcoholic beverage should be 0.2 ppb or higher, preferably 0.2-5 ppb, and more preferably 0.2-4 ppb. It also reveals that the nerol concentration in the beer-flavored fermented alcoholic beverage of the present invention should be 1 ppb or higher, preferably 1-60 ppb, and more preferably 1-15 ppb. It also reveals that the alcohol concentration in the beer-flavored fermented alcoholic beverage of the present invention should be 4% by volume or higher, preferably 4-6% by volume.

Claims

1. A beer-flavored fermented alcoholic beverage, in which the concentration of β-eudesmol in the beverage is 0.15 ppb or more and the concentration of nerol in the beverage is 0.8 ppb or more.

2. The beer-flavored fermented alcoholic beverage according to claim 1, wherein the sugar concentration in the beverage is 0.5 g / 100 mL or less.

3. The beer-flavored fermented alcoholic beverage according to claim 1 or 2, wherein the malt usage ratio is 50% by mass or more and 100% by mass or less.

4. The beer-flavored fermented alcoholic beverage according to any one of claims 1 to 3, having an alcohol concentration of more than 3% by volume.

5. A method for producing a beer-flavored fermented alcoholic beverage, in which the concentration of β-eudesmol in the beverage is adjusted to 0.15 ppb or more and the concentration of nerol in the beverage is adjusted to 0.8 ppb or more.

6. The method according to claim 5, wherein the concentration of carbohydrates in the beverage is adjusted to 0.5 g / 100 mL or less.

7. The method according to claim 5 or 6, wherein the malt usage ratio is 50% by mass or more and 100% by mass or less.

8. The method according to any one of claims 5 to 7, wherein the alcohol concentration in the beverage is adjusted to more than 3% by volume.

9. A method for improving the body and smoothness of a beer-flavored fermented alcoholic beverage, the method comprising adjusting the concentration of β-eudesmol in the beverage to 0.15 ppb or more and adjusting the concentration of nerol in the beverage to 0.8 ppb or more.

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