The invention provides a sparkling drink a method for manufacturing sparkling drink which has enhanced scent of grains irrespective of the content of malt used in the raw material of the sparkling drink. The method of manufacturing the sparkling drink includes a preparing step of preparing carbohydrate solution, an adjusting step of adjusting the pH of the carbohydrate solution to be 5.8 or higher and a boiling step of boiling, and a sparkling drink having enhanced scent of grains. The carbohydrate solution after the pH being adjusted. According to the method of manufacture the sparkling drink, the pH of the sparkling drink carbohydrate solution is significantly increased during the boiling, and fragrant components are massively produced to enhance the scent of grains in the forming drink, whereby th sparkling drink has increased scent of grains which is irrelevant to the content of the malt used in the raw materials.本發明提供一種不管在發泡性飲料的原料之麥芽使用量如何,亦具有經提升的穀物香之發泡性飲料的製造方法、及具有經提升的穀物香之發泡性飲料。本發明之發泡性飲料的製造方法,包含:調製糖液之糖液調製步驟;將糖液的pH調整為5.8以上之pH調整步驟;及將調整pH後的糖液煮沸之煮沸步驟,依照該發泡性飲料的製造方法時,由於在煮沸時糖液的pH更為提高且大量地生成有助於發泡性飲料的穀物香之香氣成分,所以發泡性飲料與原料之麥芽的使用量無關而具有經提升的穀物香。
