Beer-taste low-alcohol beverage and method for production thereof

Abstract

The present invention addresses the problem of providing a post-fermentation de-alcoholized beer-taste beverage that has an improved alcohol flavor and reduced natto odor. The solution to this problem is a beer-taste low-alcohol beverage that contains 2-10 ppb exclusive of a 2-acetyl tetrahydropyridine compound selected from the group consisting of 2-acetyl-3,4,5,6-tetrahydropyridine and 2-acetyl-1,4,5,6-tetrahydropyridine, which is a tautomer thereof, and also contains an ingredient derived from a de-alcoholized wort fermentation liquid.

Description

Low-alcohol beer-flavored beverage and its manufacturing method

[0001] The present invention relates to a low-alcohol beer-flavored beverage, and in particular to a low-alcohol beer-flavored beverage having an alcohol concentration of less than 1% v / v. "Beer-flavored" refers to a taste and aroma reminiscent of beer. "Beer" refers to a beverage obtained by fermenting ingredients such as malt, hops, and water with yeast.

[0002] Low-alcohol beer-flavored beverages are known, which are made by dealcoholizing beer after fermentation to remove the alcohol content. However, post-fermentation dealcoholized beer-flavored beverages have a bland flavor and are unsuitable for consumption in terms of both flavor and aroma, because the alcohol content is removed, eliminating the sweetness inherent in the alcohol itself and the aroma characteristic of beer.

[0003] Patent Document 1 describes a carbonated beverage that has a beer-like flavor and an improved sweetness balance, smoothness, and crispness by adding malt extract to a beer-flavored beverage that has been dealcoholized after fermentation for flavoring and further adjusting the sugar composition.

[0004] Patent Document 2 describes a flavor improver for beer-like beverages, which contains at least one 2-acetyltetrahydropyridine compound selected from the group consisting of 2-acetyl-3,4,5,6-tetrahydropyridine and its tautomer, 2-acetyl-1,4,5,6-tetrahydropyridine. Patent Document 2 lists fermented beer-like low-alcohol beverages as an example of a beverage whose flavor is to be improved.

[0005] According to the description in Patent Document 2, 2-acetyltetrahydropyridine compounds are compounds that have a popcorn-like or bread-like aroma that is produced when malt is heated. Furthermore, the aroma corresponds to the "off-flavor," i.e., unpleasant odor, that is felt in beer that has deteriorated due to thermal stress. On the other hand, when added to a beer-like beverage, 2-acetyltetrahydropyridine compounds have the property of enhancing the grain aroma, thereby improving the flavor balance of the beer-like beverage.

[0006] JP 2003-250503 A JP 2021-27828 A

[0007] It has become clear that post-fermentation dealcoholized beer-flavored beverages have alcohol and volatile aroma components removed, resulting in a weak alcoholic taste and a noticeable natto-like odor (hereinafter referred to as "natto odor") that is produced when grains are fermented and heated.

[0008] The present invention solves the above problem, and its object is to provide a beer-flavored beverage that has been dealcoholized after fermentation and has an enhanced alcoholic taste and a reduced natto odor.

[0009] The present invention provides a low-alcohol beer-flavored beverage containing at least one 2-acetyltetrahydropyridine compound selected from the group consisting of 2-acetyl-3,4,5,6-tetrahydropyridine and its tautomer, 2-acetyl-1,4,5,6-tetrahydropyridine, in an amount of more than 2 ppb but less than 10 ppb, and containing a component derived from a dealcoholized wort fermentation liquor.

[0010] In one embodiment, the low-alcohol beer-taste beverage has a bitterness value of 10 to 50 BU.

[0011] In one embodiment, the low-alcohol beer-taste beverage has an apparent extract concentration of 1 to 10 w / v %.

[0012] In one embodiment, the wort fermentation liquid is a bottom-fermented wort liquid.

[0013] In one embodiment, the wort fermentation liquid has a malt usage ratio of 50 wt % or more.

[0014] In one embodiment, the low-alcohol beer-taste beverage contains a dealcoholized wort fermentation liquid.

[0015] In one embodiment, the low-alcohol beer-taste beverage does not contain the 2-acetyltetrahydropyridine compound added as a flavoring.

[0016] The present invention also provides a method for producing a low-alcohol beer-taste beverage, which includes: incorporating a component derived from a dealcoholized wort fermentation liquor into a low-alcohol beer-taste beverage; and adjusting the concentration of at least one 2-acetyltetrahydropyridine compound selected from the group consisting of 2-acetyl-3,4,5,6-tetrahydropyridine and its tautomer, 2-acetyl-1,4,5,6-tetrahydropyridine, contained in the low-alcohol beer-taste beverage to more than 2 ppb and less than 10 ppb.

[0017] The present invention also provides a method for enhancing the alcoholic perception and reducing the natto odor of a low-alcohol, beer-taste beverage, comprising: incorporating a component derived from a dealcoholized wort fermentation liquor into the low-alcohol, beer-taste beverage; and adjusting the concentration of at least one 2-acetyltetrahydropyridine compound selected from the group consisting of 2-acetyl-3,4,5,6-tetrahydropyridine and its tautomer, 2-acetyl-1,4,5,6-tetrahydropyridine, contained in the low-alcohol, beer-taste beverage to more than 2 ppb and less than 10 ppb.

[0018] According to the present invention, it is possible to provide a post-fermentation dealcoholized beer-flavored beverage having an enhanced alcoholic taste and a reduced natto odor.

[0019] As used herein, the term "process" refers not only to an independent process, but also to processes that cannot be clearly distinguished from other processes, as long as the intended purpose of the process is achieved. Furthermore, when multiple substances corresponding to each component are present in the composition, the content of each component in the composition refers to the total amount of those multiple substances present in the composition, unless otherwise specified. Furthermore, the upper and lower limits of the numerical ranges in this specification can be arbitrarily selected and combined. Below, embodiments of the present invention are described in detail. However, the embodiments described below are intended to exemplify low-alcohol beer-taste beverages and methods for producing same in order to embody the technical concept of the present invention, and the present invention is not limited to the low-alcohol beer-taste beverages and methods for producing same shown below.

[0020] <Low-alcohol beer-flavored beverage> A "low-alcohol beer-flavored beverage" refers to a beer-flavored beverage with an alcohol concentration lower than that of a regular beer-flavored beverage. A low-alcohol beer-flavored beverage has an alcohol concentration of 3 v / v% or less, preferably 2 v / v% or less, and more preferably less than 1 v / v%. The term "low-alcohol beer-flavored beverage" also includes non-alcohol beer-flavored beverages that contain substantially no alcohol (e.g., an alcohol concentration of 0.00 v / v%). Furthermore, the term "alcohol" refers to ethanol.

[0021] <Components derived from dealcoholized wort fermentation liquor> The low-alcohol beer-taste beverage of the present invention contains components derived from dealcoholized wort fermentation liquor. The dealcoholized wort fermentation liquor is a fermentation liquor obtained by fermenting wort using brewer's yeast, i.e., a liquid obtained by removing alcohol from the wort fermentation liquor. The wort referred to in the present invention refers to the wort used in producing ordinary beer, and contains components derived from malt. The components derived from malt refer to components contained in malt. Furthermore, the components derived from the dealcoholized wort fermentation liquor refer to components contained in the dealcoholized wort fermentation liquor. The low-alcohol beer-taste beverage of the present invention may contain a dealcoholized wort fermentation liquor.

[0022] Methods for removing alcohol from the wort fermentation liquid include a method of heating the wort fermentation liquid or heating it under reduced pressure to vaporize the alcohol, a method of removing the alcohol using a reverse osmosis membrane, etc. The dealcoholized wort fermentation liquid may be one from which the alcohol has been removed to such an extent that the alcohol content of the low-alcohol beer-taste beverage in the final product is at the desired concentration.

[0023] By including a component derived from dealcoholized wort fermentation liquid in the low-alcohol beer-flavored beverage, the low-alcohol beer-flavored beverage is endowed with a complex beer-like taste, satisfying taste, and full-bodied taste.

[0024] The dealcoholized wort fermentation liquor is a liquor from which alcohol and volatile aroma components have been removed. Therefore, the alcoholic flavor felt when drinking is weaker than that of the wort fermentation liquor. Furthermore, since the dealcoholized wort fermentation liquor is made by fermenting grains and then heating them to dealcoholize them, the grain-derived natto odor is stronger than that of the wort fermentation liquor.

[0025] The amounts and concentrations of components derived from dealcoholized wort fermentation liquid contained in the low-alcohol beer-taste beverage are not particularly limited and can be set appropriately depending on the desired flavor.

[0026] The wort fermentation liquid may be a top-fermented wort liquid or a bottom-fermented wort liquid, but is preferably a bottom-fermented wort liquid from the viewpoint of achieving a clean aftertaste. The top-fermented wort liquid refers to a wort fermentation liquid obtained by inoculating wort with a top-fermenting yeast and fermenting it under normal fermentation conditions, for example, at 15 to 25°C for several days. The bottom-fermented wort liquid refers to a wort fermentation liquid obtained by inoculating wort with a bottom-fermenting yeast and fermenting it under normal fermentation conditions, for example, at around 10°C for about one week.

[0027] The wort fermentation liquor has a predetermined malt usage ratio. The malt usage ratio is the ratio of the weight of malt to the weight of the starchy raw material. The malt usage ratio in the wort fermentation liquor is, for example, 50 w / w% or more. If the malt usage ratio in the wort fermentation liquor contained in the low-alcohol beer-taste beverage is less than 50 w / w%, the resulting low-alcohol beer-taste beverage may have an insufficient alcoholic feel and a strong natto odor. The malt usage ratio in the wort fermentation liquor contained in the low-alcohol beer-taste beverage is preferably 55 w / w% or more, more preferably 60 w / w% or more, and even more preferably 60 to 75 w / w%.

[0028] The apparent extract concentration of a low-alcohol beer-taste beverage is adjusted to 1 to 10 w / w%. If the apparent extract concentration of a low-alcohol beer-taste beverage is less than 1 w / w%, the low-alcohol beer-taste beverage may lack the complex beer-like flavor and barley-like sweetness. If the apparent extract concentration of a low-alcohol beer-taste beverage exceeds 10 w / w%, the low-alcohol beer-taste beverage may have a heavy aftertaste. The apparent extract concentration of a low-alcohol beer-taste beverage is preferably 3 to 9.5 w / w%, more preferably 5 to 9 w / w%, and even more preferably 6 to 8.5 w / w%.

[0029] The apparent extract concentration of a low-alcohol beer-taste beverage can be measured, for example, by the method described in BCOJ Beer Analysis Methods (ed., Brewers Association of Japan, 2004). Low-alcohol beer-taste beverages can be produced, for example, by the production method for low-alcohol beer-taste beverages described below.

[0030] <2-acetyltetrahydropyridine compounds> The 2-acetyltetrahydropyridine compounds contained in the low-alcohol beer-taste beverage of the present invention, i.e., 2-acetyl-3,4,5,6-tetrahydropyridine and 2-acetyl-1,4,5,6-tetrahydropyridine, are aroma components. Therefore, the use of these compounds does not significantly change the taste of the low-alcohol beer-taste beverage. Furthermore, the 2-acetyltetrahydropyridine compounds have a relatively high boiling point of 200 to 250°C, and do not volatilize or change in concentration during the dealcoholization process of the wort fermentation liquor.

[0031] 2-acetyl-3,4,5,6-tetrahydropyridine and 2-acetyl-1,4,5,6-tetrahydropyridine are tautomers. Therefore, when 2-acetyl-3,4,5,6-tetrahydropyridine is added to a low-alcohol beer-taste beverage, the low-alcohol beer-taste beverage generally contains both 2-acetyl-3,4,5,6-tetrahydropyridine and 2-acetyl-1,4,5,6-tetrahydropyridine. The ratio of these compounds present is determined by factors such as the surrounding pH environment.

[0032] In the present specification, the 2-acetyltetrahydropyridine compound may be referred to as "ATHP" hereinafter. ATHP is a compound that is produced when malt is heated during the production of a fermented wort liquid. ATHP may be produced by adjusting the production conditions of the fermented wort liquid, or a commercially available flavoring may be used.

[0033] Incorporation of ATHP into a low-alcohol beer-taste beverage containing a component derived from a dealcoholized wort fermentation liquor enhances the alcoholic feel of the low-alcohol beer-taste beverage and reduces the natto odor. ATHP can be incorporated into a low-alcohol beer-taste beverage, for example, by mixing it with a dealcoholized wort fermentation liquor containing ATHP, or by using ATHP alone or by adding a flavoring containing ATHP.

[0034] ATHP is added to the low-alcohol beer-taste beverage in an amount such that the ATHP concentration in the low-alcohol beer-taste beverage is greater than 2 ppb and less than 12 ppb. If the ATHP concentration in the low-alcohol beer-taste beverage is less than 2 ppb, the alcoholic feel will be insufficient and the natto smell will be strong, while if it exceeds 12 ppb, the grain aroma will be strong and the flavor balance may be poor. The ATHP concentration in the low-alcohol beer-taste beverage is preferably 2.5 to 10 ppb, more preferably 5 to 9.5 ppb, and even more preferably 6 to 9 ppb.

[0035] <Bitterness Value> A low-alcohol beer-taste beverage preferably has a specified bitterness value (unit: BU). Having a specified bitterness value in a low-alcohol beer-taste beverage results in a cleaner aftertaste. Here, the bitterness value is an index of the bitterness imparted by a group of hop-derived substances, the main component of which isohumulone.

[0036] The bitterness value of a low-alcohol beer-taste beverage is preferably 10 to 50 BU. If the bitterness value of a low-alcohol beer-taste beverage is less than 10 BU, the low-alcohol beer-taste beverage may have a heavy aftertaste. If the bitterness value of a low-alcohol beer-taste beverage exceeds 50 BU, the bitterness of the low-alcohol beer-taste beverage may become too pronounced, and the complex beer-like flavor of the low-alcohol beer-taste beverage may become insufficient. The bitterness value of a low-alcohol beer-taste beverage is more preferably 10 to 45 BU, even more preferably 15 to 40 BU, and particularly preferably 20 to 35 BU.

[0037] The bitterness value can be measured, for example, by the method described in BCOJ Beer Analysis Methods, 8.15 (2004), edited by the Brewers Association of Japan.

[0038] The bitterness value of a low-alcohol beer-flavored beverage can be adjusted by adjusting the variety and amount of bitter substance-containing raw materials (e.g., hops), the timing of adding the raw materials, or by adding a bitter substance as appropriate. Isolated iso-α acids can be used as bitter substances. Iso-α acids are also contained in hops and can be used as hops or hop extracts. Hops or hop extracts refer to hop leaves, ground hops, extracts obtained by extracting these with water or hot water, and concentrates and dried extracts.

[0039] <Method for producing low-alcohol beer-taste beverage> The method for producing a low-alcohol beer-taste beverage only needs to include incorporating a component derived from dealcoholized wort fermentation liquid into a low-alcohol beer-taste beverage and adjusting the ATHP contained in the low-alcohol beer-taste beverage to a predetermined concentration, and apart from these steps, conventional methods for producing low-alcohol beer-taste beverages can be used.

[0040] The ATHP concentration in a low-alcohol beer-taste beverage can be adjusted to a predetermined level by, for example, using a dealcoholized wort fermentation liquid in which a predetermined amount of ATHP has been produced by adjusting the production conditions as a low-alcohol beer-taste beverage, mixing such a dealcoholized wort fermentation liquid with a low-alcohol beer-taste beverage, or adding ATHP alone or a flavoring containing ATHP to a low-alcohol beer-taste beverage.

[0041] For example, by mixing, in a predetermined mixing ratio, a dealcoholized wort fermentation liquid in which a certain concentration of ATHP has been produced by adjusting the production conditions with a dealcoholized wort fermentation liquid in which a different concentration of ATHP has been produced by adjusting the production conditions, the ATHP concentration of the resulting low-alcohol beer-flavored beverage can be adjusted as desired.

[0042] The method for producing a low-alcohol beer-taste beverage may also include a bitterness value adjustment step or an apparent extract concentration adjustment step.

[0043] The bitterness value adjustment step may include adjusting the bitterness value of the low-alcohol beer-taste beverage to within the above-mentioned range.

[0044] The apparent extract concentration adjusting step may include adjusting the apparent extract concentration of the low-alcohol beer-taste beverage to within the above-mentioned range.

[0045] The method for producing a low-alcohol beer-taste beverage may further include a step of adding a caramel color or the like, a boiling step, a pH adjustment step, a filtration step, a flavor adjustment step, a step of dissolving carbon dioxide gas, and the like, using known equipment or the like.

[0046] The method for producing a low-alcohol beer-taste beverage may further include a step of adding, as necessary, dietary fiber, soy peptides, carbon dioxide, extracts, flavorings, acidulants, sweeteners, bittering agents, coloring agents, antioxidants, pH adjusters, various nutritional components, and the like.

[0047] The present invention will be explained in more detail with reference to the following examples, but the present invention is not limited to these examples.

[0048] <Production Example 1> Production of High-ATHP Dealcoholized Wort Fermentation Liquor (1) Production of Wort Fermentation Liquor Ground malt, enzymes, and warm water were added to a mashing tank, and protein resting was performed at around 55°C. Transglucosidase was then added, and saccharification was performed at a temperature ranging from 60°C to 76°C. This saccharified liquid was filtered using a reuter filtration tank, then transferred to a boiling kettle, hops were added, and the mixture was boiled for 60 minutes. After boiling, warm water was added to replace the evaporated amount, and the heat trough was removed in a whirlpool tank. The mixture was then cooled to 10°C using a plate cooler to obtain cold wort. Brewer's yeast was added to this wort, and the mixture was fermented at around 10°C for 7 days, after which the brewer's yeast was removed. The mixture was transferred to a tank and aged for 7 days, then cooled to around -1°C and stabilized for 14 days. The mixture was then diluted with degassed water and filtered using diatomaceous earth to obtain a wort fermentation liquor. The resulting wort fermentation liquor was designated as fermentation liquor 1.

[0049] (2) Production of dealcoholized wort fermentation liquid Fermentation liquid 1 was sprayed into a degassing tank under reduced pressure of around 90 mbar to remove carbon dioxide, and then heated to around 50°C using a plate cooler. Thereafter, it was brought into contact with steam heated to around 50°C in a reduced pressure column at around 90 mbar, causing the volatile components to adsorb onto the steam, and the alcohol and volatile components were removed to produce a dealcoholized wort fermentation liquid with an alcohol content of less than 1%. The resulting dealcoholized wort fermentation liquid was designated distillation liquid 1.

[0050] (3) Analysis of Distillate 1 [Quantitative Analysis of ATHP] 50 μL of an internal standard solution (4 μg / mL of ATHP stable isotope), 200 μL of formic acid, and 10 mL of distilled water were added to 20 g of distillate 1, and the mixture was loaded onto OASIS MCX 500 mg / 6 mL (Waters).

[0051] After washing the column with 5 mL of 1% formic acid water, elution was carried out with 5 mL of 2% ammonia-methanol, and the eluate was diluted two-fold with distilled water and then analyzed by LC / MS / MS.

[0052] Separation was performed using an LC / MS / MS (5500QTRAP manufactured by AB-SCIEX) column, ACQUITY UPLC BEH C18 1.7 μm, 2.1 x 100 mm (waters). The mobile phase conditions were: Solution A: 10 mM ammonium bicarbonate, Solution B: acetonitrile, (B%, t): (10%, 1 min), (50%, 6 min), and the ATHP transition was 126 → 84 (collision energy: 23 V). Quantitation was performed using a calibration curve prepared by adding a standard. The analytical results are shown in Table 1.

[0053]

[0054] [Quantitative Determination of Organic Acid Components] According to a conventional method, the quantitative determination of the organic acid components contained in the distillate 1 was carried out. The analytical results are shown in Table 2.

[0055]

[0056] [Measurement of apparent extract concentration] The apparent extract concentration of distillate 1 was 10.0 w / w%. The apparent extract refers to the extract of a fermented beverage expressed as the sucrose concentration (usually % by mass) of an aqueous sucrose solution having the same specific gravity at 20°C. Because it contains alcohol, the apparent extract differs from the original meaning of extract (soluble evaporation residue = true extract).

[0057] <Production Example 2> Production of low-ATHP dealcoholized wort fermentation liquid Ground malt, water, and cornstarch were added to a mash kettle, and gelatinization was carried out at 70°C and liquefaction at 100°C. Next, ground malt, enzymes, and warm water were added to a mash tank. After protein resting at around 55°C, the liquid was transferred from the mash kettle to a mash tank and saccharification was carried out at a temperature ranging from 60°C to 76°C. This saccharified liquid was filtered using a reuter filtration tank, then transferred to a boiling kettle, hops were added, and the mixture was boiled for 60 minutes. After boiling, warm water was added to adjust the ATHP concentration. After removing the heat trub in a whirlpool tank, the mixture was cooled to 10°C using a plate cooler to obtain cold wort. Brewer's yeast was added to this wort, and the mixture was fermented at around 10°C for 7 days, after which the brewer's yeast was removed. The mixture was transferred to a tank and aged for 7 days, then cooled to around -1°C and stabilized for 14 days. The mixture was diluted with degassed water and filtered through diatomaceous earth to obtain a fermented wort liquor. The resulting fermented wort liquor was designated as fermented liquor 2.

[0058] A dealcoholized wort fermentation liquor having an alcohol content of less than 1% was prepared by removing the alcohol and volatile components contained in the fermentation liquor 2 in the same manner as in Production Example 1, except that the fermentation liquor 2 was used instead of the fermentation liquor 1. An organic acid was added to the resulting dealcoholized wort fermentation liquor so that the organic acid concentration was approximately the same as that of the fermentation liquor 1, and the resulting liquid was designated as distillation liquor 2. The apparent extract concentration of distillation liquor 2 was 1.0 w / w%.

[0059] The amounts of ATHP and organic acid components contained in distillate 2 were determined in the same manner as in Production Example 1, except that distillate 2 was used instead of distillate 1. The results are shown in Tables 3 and 4, respectively.

[0060]

[0061]

[0062] Comparing the analytical results of distillate 1 and distillate 2, distillate 1 had a higher ATHP concentration than distillate 2, and the organic acid component concentration was equivalent to that of distillate 2.

[0063] Example 1: Production of low-alcohol beer-taste beverages by blending distillates and sensory evaluation Five types of low-alcohol beer-taste beverages with varying ATHP concentrations were produced by blending distillate 1 and distillate 2 at a predetermined blend ratio. These were designated Samples 1 to 5.

[0064] Thereafter, Samples 1 to 5 were subjected to a sensory evaluation. Testers were six trained panelists. The evaluation items were the intensity of sourness, the intensity of natto odor, the intensity of alcohol, the intensity of complex flavors derived from brewing, and the intensity of grain aroma.

[0065] In the sensory test, testers tasted the samples and scored the degree to which each evaluation item corresponded on a scale of 1 to 5. The score for sample 1 was 3, followed by 4 for a slightly strong taste, 5 for a strong taste, 2 for a slightly weak taste, and 1 for a weak taste, and the average score of the six testers was calculated.

[0066] When the average scores for the sourness and natto smell intensity were 2.5 or less, and the average scores for the alcoholic sense, the complex flavor derived from brewing, and the grain aroma intensity were 3.5 or more, a beer-like flavor was recognized and the overall rating was "B: Good." When the average scores for the sourness and natto smell intensity were 2.0 or less, and the average scores for the alcoholic sense, the complex flavor derived from brewing, and the grain aroma intensity were 4.0 or more, a full-bodied beer-like flavor was recognized and the overall rating was "A: Excellent." When the above rating criteria were not met, a beer-like flavor was not recognized and the overall rating was "C: Poor." The evaluation results are shown in Table 5.

[0067]

[0068] Example 2: Production of low-alcohol beer-taste beverages containing ATHP and sensory evaluation An ATHP-containing flavoring (manufactured by San-Ei Gen F.F.I. Co., Ltd.) was prepared. Six types of low-alcohol beer-taste beverages with varying ATHP concentrations were produced by adding this to distillate 2. These were designated Samples 6 to 11.

[0069] The sensory evaluation was carried out in the same manner as in Example 1, except that Samples 6 to 11 were used instead of Samples 1 to 5. The evaluation results are shown in Table 6.

[0070]

Claims

1. A low-alcohol beer-flavored beverage containing at least one 2-acetyltetrahydropyridine compound selected from the group consisting of 2-acetyl-3,4,5,6-tetrahydropyridine and its tautomer, 2-acetyl-1,4,5,6-tetrahydropyridine, in an amount of more than 2 ppb and less than 10 ppb, and containing a component derived from a dealcoholized wort fermentation broth.

2. 2. The low-alcohol beer-taste beverage according to claim 1, which has a bitterness value of 10 to 50 BU.

3. 2. The low-alcohol beer-taste beverage according to claim 1, having an apparent extract concentration of 1 to 10 w / w %.

4. 2. The low-alcohol beer-taste beverage according to claim 1, wherein the fermented wort liquid is a bottom-fermented wort liquid.

5. 2. The low-alcohol beer-taste beverage according to claim 1, wherein the fermented wort liquid has a malt usage ratio of 50 wt % or more.

6. 2. The low-alcohol beer-taste beverage according to claim 1, which does not contain the 2-acetyltetrahydropyridine compound added as a flavoring.

7. The low-alcohol beer-taste beverage according to any one of claims 1 to 6, comprising a dealcoholized wort fermentation liquid.

8. Inclusion of a component derived from dealcoholized wort fermentation liquid in a low-alcohol beer-taste beverage; and adjusting the concentration of at least one 2-acetyltetrahydropyridine compound selected from the group consisting of 2-acetyl-3,4,5,6-tetrahydropyridine and its tautomer, 2-acetyl-1,4,5,6-tetrahydropyridine, contained in the low-alcohol beer-taste beverage to more than 2 ppb and less than 10 ppb; The method for producing a low-alcohol beer-taste beverage includes the steps of:

9. Inclusion of a component derived from dealcoholized wort fermentation liquid in a low-alcohol beer-taste beverage; and adjusting the concentration of at least one 2-acetyltetrahydropyridine compound selected from the group consisting of 2-acetyl-3,4,5,6-tetrahydropyridine and its tautomer, 2-acetyl-1,4,5,6-tetrahydropyridine, contained in the low-alcohol beer-taste beverage to more than 2 ppb and less than 10 ppb; The method for enhancing the alcoholic sensation and reducing the natto odor of a low-alcohol beer-taste beverage comprises the steps of: