Beer-flavored fermented alcoholic beverage and method for producing same

Abstract

Beer-flavored fermented alcoholic beverages with reduced grittiness in the mouth and dissonance of aftertaste SOLUTION: In the beer-flavored fermented alcoholic beverage, geranylacetate is blended at a concentration of 3. 3ppb 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] In recent years, the growing health consciousness has led to an increasing demand for reduced-sugar beer-flavored beverages. However, reduced-sugar beers and beer-like beverages often have a weaker flavor, which can lead to unpleasant aftertastes such as roughness in the mouth and harshness derived from alcohol and other ingredients.

[0003] In order to eliminate the unpleasant aftertaste caused by the unpleasant aftertaste of beer and beer-based beverages due to the unpleasant aftertaste of the unpleasant aftertaste resulting from the unpleasant aftertaste of ...

[0004] Under these circumstances, reducing unpleasant aftertastes and unpleasant flavors, particularly the roughness felt in the mouth and harshness derived from alcohol and ingredients, remains a continuing challenge for beer and beer-based beverages with reduced sugar content. Summary of the Invention

[0005] The present inventors have found that by adjusting the concentration of geranyl acetate in a beer-flavored fermented alcoholic beverage to a predetermined range, the roughness felt in the mouth and unpleasant aftertaste of the beer-flavored fermented alcoholic beverage can be reduced. The present invention is based on this finding.

[0006] Therefore, the present invention provides a beer-flavored fermented alcoholic beverage with reduced roughness felt in the mouth and unpleasant aftertaste, a method for producing the same, and a method for reducing the roughness felt in the mouth and unpleasant aftertaste in a beer-flavored fermented alcoholic beverage.

[0007] According to the present invention, the following inventions are provided. [1] A beer-flavored fermented alcoholic beverage with a geranyl acetate concentration of 3.3 ppb or more. [2] A beer-flavored fermented alcoholic beverage according to [1], in which the carbohydrate concentration is 0.5 g / 100 mL or less. [3] The beer-flavored fermented alcoholic beverage according to [1] or [2], wherein the malt content is 50 to 100% by mass. [4] The beer-flavored fermented alcoholic beverage according to any one of [1] to [3], which has an alcohol concentration of more than 3% by volume. [5] The beer-flavored fermented alcoholic beverage according to any one of [1] to [4], wherein the concentration of geranyl acetate is 3.3 to 20 ppb. [6] A method for producing a beer-flavored fermented alcoholic beverage, comprising a step of adjusting the concentration of geranyl acetate in the beer-flavored fermented alcoholic beverage to 3.3 ppb or more. [7] The method described in [6], further comprising a step of adjusting the carbohydrate concentration in the beer-flavored fermented alcoholic beverage to 0.5 g / 100 mL or less. [8] The method according to [6] or [7], wherein the malt content of the beer-flavored fermented alcoholic beverage is 50 to 100% by mass. [9] The method according to any one of [6] to [8], further comprising a step of adjusting the alcohol concentration in the beer-flavored fermented alcoholic beverage to more than 3% by volume.

[10] A method for reducing the roughness felt in the mouth or unpleasant aftertaste in a beer-flavored fermented alcoholic beverage, the method comprising the step of adjusting the concentration of geranyl acetate in the beer-flavored fermented alcoholic beverage to 3.3 ppb or more.

[0008] According to the present invention, it is possible to reduce the roughness felt in the mouth and the unpleasant aftertaste of a beer-flavored fermented alcoholic beverage.

[0009] [Beer-flavored fermented alcoholic beverage] According to one aspect of the present invention, a beer-flavored fermented alcoholic beverage (hereinafter also referred to as "the beer-flavored fermented alcoholic beverage of the present invention") is provided. The beer-flavored fermented alcoholic beverage of the present invention has a geranyl acetate concentration adjusted to a predetermined range. By adjusting the geranyl acetate concentration in the beer-flavored fermented alcoholic beverage to a predetermined range, the roughness felt in the mouth and the unpleasant aftertaste (e.g., harshness derived from alcohol or ingredients) of the beer-flavored fermented alcoholic beverage can be reduced.

[0010] As used herein, the compound "geranyl acetate" refers to the compound with the IUPAC name "[(2E)-3,7-dimethylocta-2,6-dienyl]acetate."

[0011] 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.

[0012] The geranyl acetate concentration in a beer-flavored fermented alcoholic beverage is 3.3 ppb or more, preferably 3.5 ppb or more, more preferably 3.7 ppb or more, and even more preferably 4 ppb or more. The geranyl acetate concentration in a 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. In one embodiment, the geranyl acetate concentration in a beer-flavored fermented alcoholic beverage is preferably in the range of 3.3 to 30 ppb, more preferably 3.3 to 20 ppb, more preferably 3.3 to 20 ppb, more preferably 3.5 to 15 ppb, particularly preferably 3.5 to 10 ppb, or preferably 3.5 to 20 ppb, more preferably 4 to 15 ppb, and even more preferably 4 to 10 ppb. In this specification, the unit "ppb" is synonymous with "μg / L."

[0013] The beer-flavored fermented alcoholic beverage of the present invention can be obtained by adjusting the concentration of geranyl acetate during its production. Specific means for adjusting the concentration of geranyl acetate in the beer-flavored fermented alcoholic beverage are not particularly limited, and examples include adding geranyl acetate to the raw materials and / or intermediates of the beer-flavored fermented alcoholic beverage, increasing or decreasing the amount of raw materials containing geranyl acetate used, increasing or decreasing the amount of raw materials that produce geranyl acetate in the final product, and adjusting the concentration of substances that are converted to geranyl acetate by fermentation with yeast.

[0014] The concentration of geranyl acetate in beer-flavored fermented alcoholic beverages can be measured by GC / MS analysis. For more accurate concentration measurements, it is desirable to use a calibration curve based on the 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 25 ppb. The analytical conditions for GC / MS can be, for example, those shown in Table 1 below.

[0015] [Table 1]

[0016] The alcohol 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 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. Furthermore, the alcohol 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, 20% by volume or less. In one embodiment, the alcohol concentration in the beer-flavored fermented alcoholic beverage 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, and more preferably greater than 3% by volume and less than 6% by volume. Alternatively, the alcohol concentration in the beer-flavored fermented alcoholic beverage is preferably 3.5 to 10% by volume, more preferably 3.5 to 7% by volume, and more preferably 3.5 to 6% by volume. Alternatively, the alcohol concentration in the beer-flavored fermented alcoholic beverage is preferably 4 to 10% by volume, and more preferably 4 to 7% by volume. In a particularly preferred embodiment, the alcohol concentration in the beer-flavored fermented alcoholic beverage is 4 to 6% by volume. By adjusting the alcohol concentration in the beer-flavored fermented alcoholic beverage to fall within the above range, the roughness felt in the mouth and the unpleasant aftertaste of the beer-flavored fermented alcoholic beverage can be further reduced, even if the geranyl acetate concentration is the same. The alcohol concentration in the beer-flavored fermented alcoholic beverage can be measured by a known method, specifically, based on the "BCOJ Beer Analysis Method 8.3.6 Alcolyzer Method" established by the National Tax Agency of Japan.

[0017] In one preferred embodiment, the geranyl acetate concentration in the beer-flavored fermented alcoholic beverage is 3.3 ppb or more, more preferably 3.5 ppb or more, even more preferably 3.7 ppb or more, and particularly preferably 4 ppb or more, and the alcohol concentration is more than 3 vol.%, more preferably 3.5 vol.% or more, and particularly preferably 4 vol.% or more, and 20 vol.% or less. More specifically, the geranyl acetate concentration in the beer-flavored fermented alcoholic beverage is preferably 3.3 to 30 ppb, more preferably 3.3 to 20 ppb, more preferably 3.5 to 15 ppb, particularly preferably 3.5 to 10 ppb, or preferably 3.5 to 20 ppb, more preferably 4 to 15 ppb, and even more preferably 4 to 10 ppb. 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, more preferably more than 3% by volume and not more than 6% by volume, or alternatively preferably 3.5 to 10% by volume, more preferably 3.5 to 7% by volume, more preferably 3.5 to 6% by volume, or preferably 4 to 10% by volume, more preferably 4 to 7% by volume, and particularly preferably 4 to 6% by volume. By adjusting the geranyl acetate concentration and alcohol concentration in the beer-flavored fermented alcoholic beverage within the above ranges, respectively, the roughness felt in the mouth and the unpleasant aftertaste of the beer-flavored fermented alcoholic beverage can be reduced.

[0018] In a particularly preferred embodiment, the geranyl acetate concentration in the beer-flavored fermented alcoholic beverage is 3.5 to 15 ppb, and the alcohol concentration is 4 to 6% by volume. By adjusting the geranyl acetate concentration and alcohol concentration in the beer-flavored fermented alcoholic beverage to fall within the above ranges, it is possible to reduce the roughness felt in the mouth and the unpleasant aftertaste of the beer-flavored fermented alcoholic beverage, and to achieve a good balance between aroma and taste. In particular, by adjusting the geranyl acetate concentration in the beer-flavored fermented alcoholic beverage to 3.5 to 10 ppb and the alcohol concentration to 4 to 6% by volume, it is possible to achieve a particularly good balance between aroma and taste.

[0019] 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 sugar concentration in such a low-sugar beer-flavored fermented alcoholic beverage is not particularly limited as long as the effects of the present invention are achieved, but is, for example, 1.5 g / 100 mL or less, preferably less than 1.5 g / 100 mL, more preferably 1.1 g / 100 mL or less, more preferably 1.0 g / 100 mL or less, more preferably less than 1.0 g / 100 mL, more preferably 0.5 g / 100 mL or less, and particularly 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.

[0020] The carbohydrate concentration in a beer-flavored fermented alcoholic beverage can be measured by a known method, specifically, 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. More specifically, the carbohydrate concentration can be measured by subtracting the mass of water, protein, lipid, ash, and dietary fiber from the mass of the sample to be measured.

[0021] The beer-flavored fermented alcoholic beverage of the present invention can be a carbonated beverage. The carbon dioxide pressure in the beer-flavored fermented alcoholic beverage can be adjusted appropriately depending on the type, taste, aroma, etc. of the desired beer-flavored fermented alcoholic beverage. The carbon dioxide pressure in the beer-flavored fermented alcoholic beverage can be adjusted, for example, within the range of 0.05 to 0.4 MPa (gas pressure at 20°C).

[0022] The pH of the beer-flavored fermented alcoholic beverage of the present invention can be appropriately adjusted depending on the type, taste, aroma, etc. of the desired beer-flavored fermented alcoholic beverage. The pH of the beer-flavored fermented alcoholic beverage 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 beer-flavored fermented alcoholic beverage can be measured using a commercially available pH meter (e.g., a HORIBA Scientific tabletop pH meter, manufactured by HORIBA Advanced Techno Co., Ltd.).

[0023] The form in which the beer-flavored fermented alcoholic beverage of the present invention is provided is not particularly limited, but it is preferably provided as a packaged beverage. The container in which the beer-flavored fermented alcoholic beverage is packaged is not particularly limited as long as it is a container typically used for packaged beverages, and examples thereof include metal cans, barrels, plastic bottles (e.g., PET bottles, cups), paper containers, bottles, pouches, etc. In a preferred embodiment, the beer-flavored fermented alcoholic beverage is provided as a packaged beverage packaged in a metal can, barrel, plastic bottle, or bottle.

[0024] In one embodiment, 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 concentration of geranyl acetate. Conventional methods for producing a beer-flavored fermented alcoholic beverage include, for example, a method of fermenting a pre-fermentation liquid containing at least water and malt through a fermentation process, i.e., a method of adding fermenting beer yeast to a wort (pre-fermentation liquid) prepared from brewing raw materials such as malt, fermenting the wort to obtain a fermented liquid, storing the obtained fermented liquid at a low temperature as necessary, and then removing the yeast from the fermented liquid through a filtration process.

[0025] In the above-mentioned method for producing a beer-flavored fermented alcoholic beverage, hops (including processed hop products) can be added to an intermediate product of the beer-flavored fermented alcoholic beverage at any stage of the process. The amount of hops added can be adjusted appropriately depending on the type, taste, aroma, etc. of the desired beer-flavored fermented alcoholic beverage. The amount of hops added is 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 amount of pre-fermentation liquid in the fermentation step.

[0026] In the beer-flavored fermented alcoholic beverage of 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, as defined 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 adjusters, and fermentation aids. Ungerminated barley (e.g., ungerminated barley (including extracts) and ungerminated wheat (including extracts)) can also be used as brewing ingredients.

[0027] [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 concentration of geranyl acetate in a beer-flavored fermented alcoholic beverage to a predetermined range. Specific means for adjusting the geranyl acetate concentration in a beer-flavored fermented alcoholic beverage are not particularly limited, and examples include adding geranyl acetate to raw materials and / or intermediates of the beer-flavored fermented alcoholic beverage, increasing or decreasing the amount of raw materials containing geranyl acetate used, increasing or decreasing the amount of raw materials that produce geranyl acetate in the final product, and adjusting the concentration of a substance that is converted to geranyl acetate by fermentation with yeast.

[0028] In the manufacturing method of the present invention, the geranyl acetate concentration, alcohol concentration, carbohydrate concentration, 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.

[0029] 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.

[0030] 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.

[0031] [Method for reducing harshness in the mouth or unpleasant aftertaste in beer-flavored fermented alcoholic beverages] Another aspect of the present invention provides a method for reducing the roughness felt in the mouth or unpleasant aftertaste in 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 concentration of geranyl acetate in the beer-flavored fermented alcoholic beverage to a predetermined range. Specific means for adjusting the concentration of geranyl acetate in a beer-flavored fermented alcoholic beverage are not particularly limited, and examples include adding geranyl acetate to the raw materials and / or intermediates of the beer-flavored fermented alcoholic beverage, increasing or decreasing the amount of raw materials containing geranyl acetate used, increasing or decreasing the amount of raw materials that produce geranyl acetate in the final product, and adjusting the concentration of a substance that is converted to geranyl acetate by fermentation with yeast.

[0032] In the method of the present invention, the geranyl acetate concentration in the beer-flavored fermented alcoholic beverage is adjusted to 3.3 ppb or more. In one embodiment, the geranyl acetate concentration in the beer-flavored fermented alcoholic beverage is adjusted to a range of preferably 3.3 to 20 ppb, more preferably 3.5 to 15 ppb, and even more preferably 4 to 10 ppb. By adjusting the geranyl acetate concentration in the beer-flavored fermented alcoholic beverage to fall within the above ranges, the roughness felt in the mouth and / or unpleasant aftertaste of the beer-flavored fermented alcoholic beverage can be reduced. [Example]

[0033] The present invention will be described in more detail based on the following examples, but the present invention is not limited to these examples.

[0034] Example 1: Relationship between geranyl acetate concentration and roughness in the mouth and aftertaste in beer-flavored fermented alcoholic beverages In this example, the relationship between the concentration of geranyl acetate in test-brewed beer and the roughness felt in the mouth and unpleasant aftertaste of the beer was investigated according to the following procedure.

[0035] (1) Brewing of tasting samples Tasting samples of beer-flavored fermented alcoholic beverages were prepared according to the following procedure. Malt was saccharified using an enzyme preparation primarily containing glucoamylase, and the resulting wort was filtered. Barley malt was primarily used as the malt. Hops and liquid sugar primarily containing assimilable sugars were added to the resulting wort, which was then 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 resulting pre-fermentation liquid, and primary and secondary fermentations were carried out to obtain a fermented liquid. The resulting fermented liquid was stored at low temperature to stop the fermentation, and then filtered to obtain a clear, beer-flavored fermented alcoholic beverage. The malt content of the resulting beer-flavored fermented alcoholic beverage was 60%.

[0036] The beer-flavored fermented alcoholic beverage was diluted with water to obtain a base beverage with a sugar concentration of 0.4 g / 100 mL. Next, alcohol for alcoholic beverages (manufactured by Daiichi Alcohol Co., Ltd., alcohol concentration 95%) was added to the obtained base beverage so that the alcohol concentrations were 3 vol%, 4 vol%, and 6 vol%, respectively. Furthermore, geranyl acetate was added to obtain geranyl acetate concentrations of 2 ppb, 3.5 ppb, 10 ppb, and 15 ppb, respectively, to prepare tasting samples for test plots 1 to 10. The alcohol, sugar, and geranyl acetate concentrations in each beverage in the examples were measured according to the following methods.

[0037] 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.

[0038] 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.

[0039] The concentration of geranyl acetate in each beverage in the examples was measured by GC / MS analysis under the following conditions. Specifically, the components in the beverage 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 to achieve a concentration of 25 ppb. [Table 2]

[0040] (2) Sensory evaluation of tasting samples The tasting samples from each test group prepared in (1) above were subjected to a sensory evaluation by a panel of seven trained members. The evaluation items for the sensory evaluation were "roughness felt in the mouth," "disharmony of the aftertaste," and "balance of aroma and taste." The specific evaluation criteria for each evaluation item are shown below.

[0041] The roughness felt in the mouth of the tasting samples from each test group was evaluated by comparing it with the roughness felt in the mouth of the tasting sample from test group 1, which had an alcohol concentration of 3% by volume and a geranyl acetate concentration of 2 ppb, given a score of 3.0. A score lower than 3.0 indicates a weaker roughness felt in the mouth compared to the tasting sample from test group 1, and a score higher than 3.0 indicates a stronger roughness felt in the mouth compared to the tasting sample from test group 1.

[0042] The aftertaste disharmony of the tasting samples from each test group was evaluated by comparing the aftertaste disharmony of the tasting sample from test group 1 due to the harshness derived from the alcohol or ingredients, etc., with a score of 3.0. A score lower than 3.0 indicates a weaker aftertaste disharmony due to the harshness derived from the alcohol or ingredients, etc., compared to the tasting sample from test group 1, and a score higher than 3.0 indicates a stronger aftertaste disharmony due to the harshness derived from the alcohol or ingredients, etc., compared to the tasting sample from test group 1.

[0043] The balance of aroma and taste of the tasting samples from each test group was evaluated by comparing it with the balance of aroma and taste of the tasting sample from test group 1, which was assigned a score of 3.0. A score higher than 3.0 indicates a better balance of aroma and taste compared to the tasting sample from test group 1, and a score lower than 3.0 indicates a worse balance of aroma and taste compared to the tasting sample from test group 1.

[0044] The results of the sensory evaluation of the samples from each test group are summarized in Table 3. The scores of the sensory evaluation results are all shown as the mean value ± standard deviation. [Table 3]

[0045] The results shown in Table 3 indicate that the tasting samples from Test Groups 2 to 10 all had a weaker roughness in the mouth and a less unpleasant aftertaste than the tasting sample from Test Group 1. In particular, the tasting samples from Test Groups 2, 4 to 6, and 8 to 10 all had a weaker roughness in the mouth and a less unpleasant aftertaste than the tasting sample from Test Group 1. This indicates that adjusting the concentration of geranyl acetate to a predetermined range can reduce the roughness in the mouth and the unpleasant aftertaste, regardless of the alcohol concentration. Furthermore, the tasting samples from Test Groups 4 to 6 and 8 to 10 all had a better balance of aroma and taste than the tasting sample from Test Group 1. The balance of aroma and taste was particularly good in Test Groups 4 to 5 and 8 to 9.

[0046] Therefore, in order to reduce the roughness felt in the mouth and unpleasant aftertaste in beer-flavored fermented alcoholic beverages, it was shown that the concentration of geranyl acetate is adjusted to 3.3 ppb, preferably 3.5 to 20 ppb, more preferably 4 to 15 ppb, and even more preferably 4 to 10 ppb.

Claims

1. The malt usage ratio is 50-100% by mass. The carbohydrate concentration is 1.5 g / 100 mL or less. The alcohol concentration is greater than 3% by volume and 7% by volume or less. A beer-flavored fermented alcoholic beverage with a geranyl acetate concentration of 3.3 to 20 ppb.

2. The beer-flavored fermented alcoholic beverage according to Claim 1, wherein the concentration of geranyl acetate is 3.3 to 15 ppb.

3. A beer-flavored fermented alcoholic beverage according to claim 1 or 2, obtained by fermentation with bottom-fermenting yeast.

4. A method for producing a beer-flavored fermented alcoholic beverage, In the aforementioned beer-flavored fermented alcoholic beverage A process to adjust the malt usage ratio to 50-100% by mass. A process to adjust the carbohydrate concentration to 1.5 g / 100 mL or less. A process for adjusting the alcohol concentration to more than 3% by volume and 7% by volume or less, and A process to adjust the concentration of geranyl acetate to 3.5 to 20 ppb. The method, including the method described above.

5. The malt usage ratio is 50 to 100% by mass, The carbohydrate concentration is 1.5 g / 100 mL or less. The alcohol concentration is greater than 3% by volume and less than or equal to 7% by volume. A method for reducing the grittiness or unpleasant aftertaste felt in the mouth of a beer-flavored fermented alcoholic beverage, The method comprising the step of adjusting the concentration of geranyl acetate in the beer-flavored fermented alcoholic beverage to 3.5 to 20 ppb.