Low-alcohol beer-taste beverage and method for producing same
AssigneeAsahi Group Holdings, Ltd.
InventorsWataru NAKAYAMA, Takemasa MATSUSHIMA, Shingo NAKAKAWAJI
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Abstract
An object of the invention is to provide a low-alcohol beer-taste beverage having a good balance of sourness, bitterness, and sweetness, having a reduced fermented soybeans odor, and exhibiting a refreshing aftertaste. The means of solving the problem is a low-alcohol beer-taste beverage containing more than 50 mg/L and less than 250 mg/L of polyphenols, more than 30 mg/L and less than 170 mg/L of acetic acid, and a component derived from a wort fermented liquid.
Claims20
A low-alcohol beer-taste beverage containing more than 50 mg/L and less than 250 mg/L of polyphenols, more than 30 mg/L and less than 170 mg/L of acetic acid, and a component derived from a wort fermented liquid.
A method for producing a low-alcohol beer-taste beverage comprising:
- adjusting the concentration of polyphenols contained in a low-alcohol beer-taste beverage from more than 50 mg/L to less than 250 mg/L, adjusting the concentration of acetic acid contained therein from more than 30 mg/L to less than 170 mg/L, and including a component derived from a wort fermented liquid.
Dependencies are inferred from the claim text.