Fermented beverages and methods for improving the aftertaste of fermented beverages

摘要

To provide a method for improving astringency of aftertaste in a fermented beverage having a small content of hop-derived ingredient such as iso-α-acid or the like or not containing the same and to provide a fermented beverage obtained by the method.SOLUTION: The fermented beverage has a bitterness value of 5 B.U. or less, contains 4-vinyl guaiacol and β-myrcene, has a 4-vinyl guaiacol concentration (x) and a β-myrcene concentration (y) which satisfy 10 ppb≤x≤200 ppb, 5 ppb≤y≤10,000 ppb and y≤66.48x and is a beer-like sparkling beverage. The method for improving the aftertaste of a fermented beverage comprises adjusting a fermented beverage having a bitterness value of 5 B.U. or less and being a beer-like sparkling beverage so as to have a 4-vinyl guaiacol concentration (x) and a β-myrcene concentration (y) which satisfy 10 ppb≤x≤200 ppb, 5 ppb≤y≤10,000 ppb and y≤66.48x.SELECTED DRAWING: None