FERMENTED MALT BEVERAGE ALLOWING MALT AND FRAGRANCE DERIVED FROM HOP TO COEXIST

摘要

PROBLEM TO BE SOLVED: To provide a fermented malt beverage that permits a reduction in negative fragrance derived from deep-color malt and has desirable fragrance with more enhanced palatability.SOLUTION: The fermented malt beverage is produced from deep-color malt as a raw material and has a ratio of a linalool concentration (ppm) to a chromaticity (EBC) of 0.48 or higher.SELECTED DRAWING: None