PROBLEM TO BE SOLVED: To provide a production method that suppresses an increase in the amount of generation of flavor components that becomes a problem when a fermented beer-taste beverage is fermented at high temperatures.SOLUTION: A method of producing a fermented beer-taste beverage includes fermenting, with yeast, a liquid to be fermented which contains sugar and is capable of being subjected to alcoholic fermentation with the yeast. The method includes adding an a-group amino acid to the liquid to be fermented before completion of the fermentation. The fermentation is carried out at temperatures of 12°C or higher.COPYRIGHT: (C)2015,JPO&INPIT【課題】ビールテイスト発酵飲料を高温で発酵させた場合に問題となる、香気成分の生成量の増大を抑制する製造方法を提供すること。【解決手段】糖分を含有し、酵母によるアルコール発酵が可能な被発酵液を、酵母を用いて発酵させて得られるビールテイスト発酵飲料の製造方法であって、発酵が完了する前の被発酵液にａ群アミノ酸を添加する工程を包含し、発酵は１２℃以上の温度で行われるビールテイスト発酵飲料の製造方法。【選択図】なし
