PROBLEM TO BE SOLVED: To provide a production method of a fruit juice fermentation beverage in which even when preserved for at least a fixed period, browning by coloration and lowering of quality of taste can be suppressed to the minimum.SOLUTION: Provided is a production of a fruit juice fermentation beverage in which a concentrated fruit juice including 5-hydroxymethyl furfural (5HMF) is used. The production method of a fruit juice fermentation beverage includes: a fermentation aid agent addition amount decision process in which an addition amount of a minimum required fermentation aid agent is decided not to obstruct smooth fermentation corresponding to a kind of a concentrated fruit juice and a yeast that are used for fermentation； and a fermentation process in which a concentrated fruit juice and a fermentation aid agent of a minimum required amount not to obstruct smooth fermentation are added, and the fruit juice is fermented.【課題】一定期間以上保存した場合においても、着色による褐変や味質の低下が最低限に抑えられる果汁発酵飲料の製造方法を提供すること。【解決手段】５－ヒドロキシメチルフルフラール（５ＨＭＦ）を含有する濃縮果汁を使用した果汁発酵飲料の製造方法であって、発酵に使用する濃縮果汁及び酵母の種類に応じて、円滑な発酵を阻害しないために最低限必要な発酵助成剤の添加量を決定する発酵助成剤添加量決定工程と、濃縮果汁と、円滑な発酵を阻害しないために最低限必要な量の発酵助成剤を添加して、果汁を発酵する発酵工程と、を含む、果汁発酵飲料の製造方法。【選択図】なし
