FERMENTED MALT-BASED BEVERAGE WITHOUT ALCOHOL OR WITH A LOW ALCOHOLIC CONTENT AND PROCEDURE FOR PREPARING IT

摘要

The present invention concerns an alcohol free or low alcohol fermented malt based beverage having an alcohol content of not more than 1.0 vol.%, preferably not more than 0.7 vol.%, having an aroma profile close to the one of alcoholic lager beers, characterized in that, it comprises 7.00-30.00 ppm ethyl acetate and 0.01-0.20 ppm ethyl butyrate. It preferably also comprises the following esters: €¢ 0.05-2.00 ppm isoamyl acetate; €¢ 0.01-0.10 ppm ethyl butyrate; €¢ 0.01-0.05 ppm ethyl hexanoate; And the following higher alcohol: €¢ 5.00-30.00 ppm (iso-)amyl alcohol, wherein (iso)amyl alcohol is defined as the sum of 3-methyl butanol and 2-methyl butanol.