A process for producing a filtered wort, which has a reduced content of components causing the degradation smell, for producing fermented malt drinks suffering from less generation of the degradation smell; and fermented malt drinks suffering from less generation of the degradation smell which are produced by using the above wort. In the step of filtration of mash wort in the process of producing fermented malt drinks with the use of trans-2-nonenal potential (NP) as an indication, elution is carried out by using hot water for second pressing containing calcium salts and organic acids, or by using hot water for second pressing capable of lowering the temperature in the filter tank to 70°C or lower, thereby giving a second pressed wort having a reduced content of components causing the degradation smell. Fermented malt drinks suffering from less generation of the degradation smell are produced by using the wort wherein NP in the whole filtered wort has been reduced at least by 1 ppb in terms of sugar content 11°P.
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