JP7554621B2 - Alcoholic beverage, method for producing alcoholic beverage, and method for improving flavor of alcoholic beverage - Google Patents

Description

The present invention relates to alcoholic beverages, methods for producing alcoholic beverages, and methods for improving the flavor of alcoholic beverages.

In recent years, with consumers becoming increasingly health conscious, alcoholic beverages and their manufacturing methods that take consumer health into consideration have been proposed.

For example, Patent Document 1 discloses a bottled alcoholic beverage that contains a citrus flavoring and 2-methyl-3-furanthiol, has a sugar content of less than 2.0 g/100 ml, and has a fruit juice content of less than 3.0 g/100 ml.

JP 2019-92518 A

The invention described in Patent Document 1 aims to provide an alcoholic beverage that has a flavor with excellent fruit juice and body, even if it has a low sugar content.

On the other hand, the inventors of the present invention have thoroughly investigated the flavor of sugar-free alcoholic beverages and have confirmed that the alcoholic stimulation is not masked by sugars and is therefore felt by consumers.

The inventors also believed that if it were possible to enhance the sharp bitterness of an alcoholic beverage containing limonene, it would be possible to impart bitterness to the flavor without inhibiting the refreshing citrus fruit flavor of limonene, thereby creating a citrus fruit flavor that would leave a strong impact on the drinker.

The present invention aims to provide an alcoholic beverage in which the spiciness of alcohol is reduced and the sharp bitterness is enhanced, a method for producing an alcoholic beverage, and a method for improving the flavor of an alcoholic beverage that reduces the spiciness of alcohol and enhances the sharp bitterness.

The above problems can be solved by the following measures.
(1) A sugar-free alcoholic beverage containing limonene, the alcoholic beverage having a ginseng extract content of 150 to 1,500 mg/L.
(2) The alcoholic beverage described in 1 above, having a ginsenoside content of 0.3 to 3.0 mg/L.
(3) The alcoholic beverage according to 1 or 2, which contains α-pinene.
(4) An alcoholic beverage described in any one of 1 to 3, having an alcohol content of less than 8 v/v%.
(5) A method for producing a sugar-free alcoholic beverage containing limonene, comprising a step of adjusting the content of limonene in a ginseng extract to 150 to 1,500 mg/L.
(6) A method for improving the flavor of a sugar-free alcoholic beverage containing limonene, which reduces the alcoholic irritation and enhances a sharp bitterness, the method comprising a step of adjusting the content of a ginseng extract in the alcoholic beverage to 150 to 1,500 mg/L.

The alcoholic beverage according to the present invention has a reduced alcoholic harshness and an enhanced sharp bitterness.
The method for producing an alcoholic beverage according to the present invention can produce an alcoholic beverage in which the harshness of alcohol is reduced and the sharp bitterness is enhanced.
The method for enhancing the flavor of an alcoholic beverage according to the present invention can reduce the harshness of alcohol in an alcoholic beverage and enhance the sharp bitterness.

Hereinafter, the alcoholic beverage, the method for producing an alcoholic beverage, and the method for improving the flavor of an alcoholic beverage according to the present invention will be described.

[Alcoholic drinks]
The alcoholic beverage according to the present embodiment is a sugar-free alcoholic beverage containing limonene and a ginseng extract content within a predetermined range. The alcoholic beverage according to the present embodiment may contain ginsenoside (ginsenoside derived from ginseng extract) within a predetermined range and may contain α-pinene.
Here, the alcoholic beverage is a beverage that contains alcohol, and is not limited to a specific type of beverage, but an example is a chuhai-flavored beverage. A chuhai-flavored beverage is a beverage that tastes like chuhai, that is, a beverage that is flavored and designed to have the flavor of chuhai. The flavor of chuhai also includes the flavors of sours and cocktails.
In addition, since the alcoholic beverage according to this embodiment contains limonene, it is preferable that the alcoholic beverage has a citrus fruit flavor (particularly, a lemon flavor) that can utilize the sweet and sour refreshing aroma of limonene.
Below, each element constituting the alcoholic beverage according to this embodiment will be described.

(Limonene)
Limonene is a type of monocyclic monoterpene represented by the chemical formula C ₁₀ H ₁₆ .
The alcoholic beverage according to this embodiment is a beverage that contains limonene, and has a flavor that matches the taste of citrus fruits.

The limonene content is not particularly limited, but is, for example, 1 mg/L or more, 5 mg/L or more, 10 mg/L or more, 15 mg/L or more, 18 mg/L or more, 20 mg/L or more, and 100 mg/L or less, 80 mg/L or less, 50 mg/L or less, or 30 mg/L or less.
The limonene content of an alcoholic beverage can be measured, for example, by solvent extraction-gas chromatography-mass spectrometry (solvent extraction-GC-MS method).

(Unsweetened)
Sugar-free means that the sugar content is less than 0.5 w/v %, and sugars are monosaccharides or disaccharides and are not sugar alcohols.
By specifying that the alcoholic beverage according to this embodiment is sugar-free, it can be made into a beverage that contributes to the health of consumers and has a refreshing flavor that matches the taste of citrus fruits.
However, sugar-free alcoholic beverages leave consumers more susceptible to the alcohol's impact because the sugar does not mask it.

The sugar content is less than 0.5 w/v % (sugar-free), preferably 0.3 w/v % or less, 0.1 w/v % or less, or 0.0 w/v %. By having the sugar content be equal to or less than the specified value (or less than the specified value), it contributes to the health of consumers and clarifies the problem of the present invention (the irritation of alcohol).
The sugar content of an alcoholic beverage can be measured, for example, by high performance liquid chromatography.

(Panax ginseng extract)
Panax ginseng extract is a liquid extracted from the roots of Panax ginseng CAMEYER, also known as Korean ginseng or medicinal ginseng.
Specifically, the ginseng extract is a liquid containing 0.1 to 0.3% (preferably 0.15 to 0.25%, more preferably 0.18 to 0.22%) of ginsenoside, which will be described later, 5 to 11% (preferably 6 to 10%, more preferably 7 to 9%) of ginseng extract, 72 to 78% (preferably 73 to 77%, more preferably 74 to 76%) of water, and 14 to 20% (preferably 15 to 19%, more preferably 16 to 18%) of ethanol.

The present inventors have discovered that a ginseng extract not only reduces the harshness of alcohol but also enhances its sharp bitterness.
The present inventors have also found that a ginseng extract reduces flatness in taste.

The content of the ginseng extract is preferably 150 mg/L or more, more preferably 180 mg/L or more, 200 mg/L or more, 250 mg/L or more, 280 mg/L or more, or 300 mg/L or more. By having a content of the ginseng extract equal to or more than a predetermined value, it is possible to reduce the irritation of alcohol, enhance the sharp bitterness, reduce the flatness of the taste, and also to obtain an excellent overall evaluation.
The content of the ginseng extract is preferably 1500 mg/L or less, more preferably 1000 mg/L or less, 700 mg/L or less, or 500 mg/L or less. By making the content of the ginseng extract equal to or less than a predetermined value, it is possible to avoid a situation in which the sharp bitterness is reduced or the overall evaluation is poor.

(Ginsenosides)
Ginsenoside is the main component of ginseng extract and is a type of saponin.
By specifying the content of this ginsenoside (specifically, ginsenoside derived from ginseng extract), the content of the active ingredients of ginseng can be more clearly specified even if the component composition of the ginseng extract used varies slightly.
Although ginsenosides are classified into several types based on the sugar binding state, etc., ginsenoside in this application is a general term for ginsenoside Rg1 and ginsenoside Rg2.

The content of ginsenoside is preferably 0.3 mg/L or more, more preferably 0.36 mg/L or more, 0.4 mg/L or more, 0.5 mg/L or more, 0.56 mg/L or more, or 0.6 mg/L or more. By having a ginsenoside content of a predetermined value or more, it is possible to reduce the irritation of alcohol, enhance the sharp bitterness, reduce the flatness of the taste, and also to obtain an excellent overall evaluation.
The content of ginsenoside is preferably 3.0 mg/L or less, more preferably 2.0 mg/L or less, 1.4 mg/L or less, and more preferably 1.0 mg/L or less. By keeping the content of ginsenoside below a predetermined value, it is possible to avoid a situation in which the sharp bitterness is reduced or the overall evaluation is deteriorated.

The ginsenoside content of an alcoholic beverage can be measured, for example, by liquid chromatography-mass spectrometry (LC-MS/MS).
In addition, the content of ginsenosides in the ginseng extract can be estimated based on the measured ginsenoside content.

(α-pinene)
α-Pinene is a type of monoterpene represented by the chemical formula C ₁₀ H ₁₆ .
The present inventors have found that α-pinene not only enhances the various effects of ginseng extract (the effect of reducing the harshness of alcohol, the effect of enhancing sharp bitterness, and the effect of reducing flatness of taste), but also exerts an effect of rounding out the sharp taste of ginseng extract (the effect of enhancing roundness of taste).

The content of α-pinene may be 0.0 mg/L, but is preferably 0.1 mg/L or more, more preferably 0.2 mg/L or more, and even more preferably 0.3 mg/L or more. By having the content of α-pinene be equal to or more than a predetermined value, each effect (effect of reducing the irritation of alcohol, effect of enhancing sharp bitterness, effect of reducing flatness of taste) can be strengthened, and the effect of enhancing roundness of taste can also be exerted.
The α-pinene content is preferably 5.0 mg/L or less, more preferably 4.0 mg/L or less, 3.0 mg/L or less, 2.0 mg/L or less, 1.5 mg/L or less, 1.0 mg/L or less, or 0.7 mg/L or less. By keeping the α-pinene content at a predetermined value or less, it is possible to avoid situations where a sharp bitterness or a rounded taste is reduced.

The α-pinene content of alcoholic beverages can be measured, for example, by solvent extraction-gas chromatography-mass spectrometry (solvent extraction-GC-MS method).

(alcohol)
The alcoholic beverage according to this embodiment contains alcohol.
The alcohol may be any drinkable alcohol, and is not limited to the type, manufacturing method, raw material, etc., as long as the effect of the present invention is not hindered, but whiskey, brandy, spirits (e.g., spirits such as gin, vodka, rum, and raw material alcohol, etc.), liqueurs, shochu, etc., and further brewed alcohol such as sake, fruit wine, and beer can be used, and among these, one or more of vodka, which is a distilled alcohol, and raw material alcohol are particularly preferred. By using one or more of vodka, which is a distilled alcohol, and raw material alcohol as the alcohol, the problem of the present invention (the stimulation of alcohol) becomes more clear.
In this specification, alcohol refers to ethanol unless otherwise specified.

(Alcohol content)
The alcohol content of the alcoholic beverage according to the present embodiment is preferably 3 v/v % or more, more preferably 4 v/v % or more, 5 v/v % or more, 6 v/v % or more, or 7 v/v % or more. By having an alcohol content of a predetermined value or more, the above-mentioned problem (the stimulation of alcohol) becomes more evident.
The alcohol content of the alcoholic beverage according to this embodiment is preferably 15 v/v% or less, and more preferably 13 v/v% or less, 12 v/v% or less, 10 v/v% or less, 9 v/v% or less, or less than 8 v/v%.
The alcohol content of the alcoholic beverage according to this embodiment can be measured, for example, based on the National Tax Agency's prescribed analytical method (instruction) 3 Sake: 3-4 alcohol content (vibration density meter/gas chromatograph analysis method).

(Foaming)
The alcoholic beverage according to the present embodiment is preferably a carbonated beverage that contains carbon dioxide gas and has a bubbly nature. Here, the term "bubbly" in the present embodiment means that the gas pressure (total pressure) at 20°C is 0.5 kg/ ^cm2 or more, preferably 1.0 kg/cm2 ^{or more} , more preferably 1.5 kg/cm2 or ^more , 2.0 kg/cm2 or ^more , or 2.2 kg/cm2 or ^more , and preferably 5.0 kg/cm2 ^or less, more preferably 4.0 kg/cm2 ^{or less} , 3.5 kg/cm2 or ^less , or 3.0 kg/cm2 or ^less .

(others)
The alcoholic beverage according to the present embodiment may contain sweeteners, high-intensity sweeteners, antioxidants, flavorings, acidulants, salts, dietary fiber, and the like (hereinafter, appropriately referred to as "additives") that are usually blended into beverages within a range that does not inhibit the desired effects of the present invention. Examples of sweeteners that can be used include high-fructose glucose liquid sugar, glucose, galactose, mannose, fructose, lactose, sucrose, and maltose. Examples of high-intensity sweeteners that can be used include neotame, acesulfame potassium, sucralose, saccharin, saccharin sodium, disodium glycyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, thaumatin, monellin, aspartame, and alitame. Examples of antioxidants that can be used include vitamin C, vitamin E, and polyphenols. Examples of the acidulant that can be used include citric acid, adipic acid, trisodium citrate, glucono-delta-lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, sodium DL-tartrate, L-sodium tartrate, carbon dioxide, lactic acid, sodium lactate, fumaric acid, monosodium fumarate, DL-malic acid, sodium DL-malate, phosphoric acid, etc. Examples of the salt that can be used include table salt, potassium acid phosphate, calcium acid phosphate, ammonium phosphate, calcium sulfate, potassium metabisulfite, calcium chloride, potassium nitrate, ammonium sulfate, etc. Examples of the dietary fiber that can be used include indigestible dextrin, pectin, polydextrose, and decomposed guar gum.
The above-mentioned raw materials can be generally commercially available.

If the alcoholic beverage according to this embodiment is a chuhai-flavor beverage, it may contain fruit flavors (flavors that impart a fruit-like aroma), fruit juice (juice squeezed from fruit), and fruit extracts (extracts obtained by extracting the active ingredients of the fruit from the fruit or fruit juice using water, alcohol, or the like). Examples of fruit juice that can be used include various types of fruit juice, such as concentrated fruit juice, reconstituted fruit juice, and straight fruit juice, fruit puree (semi-liquid products obtained by mashing or straining cooked or raw fruit), and diluted solutions, concentrated solutions, and mixtures thereof.
Fruits from which fruit juice is derived (and fruit species from which fruit flavors and fruit extracts are derived) include citrus fruits such as lemon, lime, mandarin orange, orange, grapefruit, yuzu, and shikuwasa, and fruits of the Rosaceae family such as plum, apple, strawberry, and peach, as well as other conventionally known fruits such as grapes, plums, pomegranates, blueberries, black currants, cranberries, maqui berries, strawberries, apples, peaches, mangoes, pineapples, kiwis, and pears.
In addition, since it is believed that the effects of the present invention (particularly the effect of reducing the irritation of alcohol and the effect of enhancing the sharp bitterness) will not be lost depending on the flavor type or strength of the flavor of the flavor, fruit juice, or fruit extract, the flavor type of the flavor, etc. may be diverse as described above, and the content is not particularly limited.

(Packaged alcoholic beverages)
The alcoholic beverage according to the present embodiment can be provided in various containers. By filling the alcoholic beverage in various containers, deterioration of the quality due to long-term storage can be suitably prevented.
The container may be any container that can be sealed, and so-called can containers and barrel containers made of metal (such as aluminum or steel) may be used. Glass containers, PET bottle containers, paper containers, pouch containers, etc. may also be used. The capacity of the container is not particularly limited, and any container currently in circulation may be used. It is preferable to use a metal container, since it can completely block gas, moisture, and light and maintain stable quality at room temperature for a long period of time.

As described above, the alcoholic beverage according to this embodiment has a reduced alcoholic stimulant and an enhanced, sharp bitterness.
In addition, the alcoholic beverage according to this embodiment has a reduced flat taste and a more rounded taste, and the overall evaluation is also good.

[Method of producing alcoholic beverages]
Next, a method for producing an alcoholic beverage according to this embodiment will be described.
The method for producing an alcoholic beverage according to this embodiment includes a mixing step and a post-treatment step.

In the mixing step, water, limonene, ginseng extract, α-pinene, alcohol, additives, etc. are appropriately charged into a mixing tank to produce a mixed liquid.
In this mixing step, the raw materials may be mixed and adjusted so that the content of the ginseng extract and the content of ginsenoside derived from the ginseng extract are within the above-mentioned predetermined ranges.

A commercially available product may be used as the ginseng extract to be added in the mixing step, but for example, the roots of ginseng may be dried and powdered, and then extracted using ethanol as a solvent.

In the post-treatment process, for example, filtration, sterilization, addition of carbon dioxide gas, and filling into a container are selectively performed as necessary.
The filtration process in the post-processing step can be performed using a general filter or strainer. The sterilization process in the post-processing step is preferably performed by plate sterilization from the viewpoint of processing speed, etc., but is not limited to this and can be applied as long as a similar process can be performed. The filling process in the post-processing step is preferably performed in a clean room that is kept as clean as is usually done in the manufacture of beverages. The order of each process in the post-processing step is not particularly limited.

The processes carried out in the mixing and post-processing steps can be carried out using equipment commonly used to manufacture RTD beverages, etc.

As described above, the method for producing an alcoholic beverage according to this embodiment can produce an alcoholic beverage in which the harshness of alcohol is reduced and the sharp bitterness is enhanced.
Furthermore, according to the method for producing an alcoholic beverage according to this embodiment, it is possible to produce an alcoholic beverage that has a reduced flat taste, a more rounded taste, and a good overall rating.

[Method for improving the flavor of alcoholic beverages]
Next, the method for enhancing the flavor of an alcoholic beverage according to this embodiment will be described.
The method for improving the flavor of an alcoholic beverage according to this embodiment is a method for improving the flavor of a sugar-free alcoholic beverage containing limonene, which reduces the irritation of alcohol and enhances the sharp bitterness, and is a method for setting the content of ginseng extract in the alcoholic beverage within a predetermined range.
The contents of each component are the same as those described above in the "alcoholic beverages" section.

As described above, according to the method for enhancing the flavor of an alcoholic beverage according to this embodiment, it is possible to reduce the harshness of alcohol and enhance the sharp bitterness.
Furthermore, according to the method for enhancing the flavor of an alcoholic beverage according to this embodiment, it is possible to reduce the flatness of the taste, enhance the roundness of the taste, and improve the overall evaluation.

Next, the present invention will be explained by illustrating examples that satisfy the requirements of the present invention and comparative examples that do not.

[Sample preparation]
Each sample in Tables 1 to 4 was prepared by appropriately mixing vodka, limonene, ginseng extract, α-pinene, acidulant (citric acid (anhydrous)), trisodium citrate, carbonated water, and pure water in the amounts shown in the tables. Note that, only in sample 4-2 in Table 4, Quillayanin C-100 (manufactured by Maruzen Pharmaceutical Co., Ltd., containing 6.5% Quillajasaponin) was added instead of the ginseng extract.
The gas pressure (total pressure) at 20°C for each sample in Tables 1 to 4 was 2.2 kg/ ^cm2 . The contents of components not listed in Tables 1 to 4 were approximately constant among the samples in the tables.

The ginseng extract used was ginseng extract (for food ingredients) manufactured by Nippon Funa Yakuhin Co., Ltd., which contained 0.2% ginsenosides. The "ginsenoside equivalent" in the table is the value obtained by multiplying the content of ginseng extract by 0.002 (= 0.2/100). Note that each sample in Tables 1 to 4 only contains ginsenosides derived from ginseng extract, so the ginsenoside equivalent values in the table are also the ginsenoside content of each sample.

[Test Contents]
For each sample produced by the above-mentioned method, five trained panelists with discriminating abilities independently scored the following five items on a five-point scale from 1 to 5 in accordance with the following evaluation criteria: "alcohol stimulation,""sharpbitterness,""flatness of taste,""roundness of taste," and "overall evaluation," and the average value was calculated.
All evaluations were performed by drinking the samples.

(Alcohol stimulation: evaluation criteria)
The evaluation of alcohol irritation was based on the standard of 5 points for sample 1-1, with 1 point for "weak alcohol irritation" and 5 points for "strong alcohol irritation (same level as sample 1-1)." The lower the score, the more reduced the alcohol irritation is, and the more preferable it can be judged to be.
Here, "alcohol stimulation" refers to the stimulating, sharp aroma of alcohol.

(Sharp bitterness: Evaluation criteria)
The evaluation of the sharp bitterness was based on a standard of 1 point for Sample 1-1, with 1 point for "weak sharp bitterness (similar to Sample 1-1)" and 5 points for "strong sharp bitterness." The higher the score, the stronger the sharp bitterness is, and the more preferable it is.
Here, "sharp bitterness" refers to a pleasant bitterness that does not linger in the aftertaste.

(Flatness of taste: Evaluation criteria)
The evaluation of flat taste was based on the standard of 5 points for sample 1-1, with "weak flat taste" being rated as 1 point and "strong flat taste (similar to sample 1-1)" being rated as 5 points. The lower the score, the more the flat taste is reduced, and it can be judged as being preferable.
Here, "flat taste" refers to a sensation of having no ups and downs in the taste and few peaks in the taste.

(Roundness of flavor: Evaluation criteria)
The roundness of the taste was evaluated based on the standard score of 1 for sample 2-1, with a score of 1 for "weak roundness of taste (similar to sample 2-1)" and a score of 5 for "strong roundness of taste." The higher the score, the more enhanced the roundness of the taste is, and the more preferable it is.
Here, "roundedness of flavor" refers to a flavor that is not sharp overall, but rounded and easy to drink.

(Overall evaluation: Evaluation criteria)
For the overall evaluation, no cut-off point was set, with a score of 1 for a "poor overall evaluation" and 5 for an "excellent overall evaluation."
Here, "overall evaluation" refers to the balance of flavor as an alcoholic beverage (chuhai-flavored beverage). For example, if the flavor balance is disrupted by a strong flavor based on a specific component, the beverage will be rated as inferior.

The table shows the content of each sample and the results of each evaluation. The numerical values and indices for each component shown in the table are the content and indices in the final product.

(Review of results)
Table 1 shows the results when the content of ginseng extract (ginsenoside) was changed.
From the results of Samples 1-1 to 1-5 in Table 1, it was confirmed that as the content of ginseng extract increased, the "irritation of alcohol" decreased and the "sharp bitterness" increased. It was also confirmed that as the content of ginseng extract increased, the "flatness of taste" decreased and the score of "overall evaluation" increased.
However, from the results of Samples 1-1 to 1-5 in Table 1, it was confirmed that when the content of the ginseng extract was too high, the “sharp bitterness” was slightly reduced and the “overall evaluation” score was slightly decreased.
Among samples 1-1 to 1-5 in Table 1, samples 1-3 and 1-4 in particular showed favorable results (alcohol stimulation: 4.0 points or less, sharp bitterness: 2.5 points or more, flatness of taste: 4.0 points or less, overall rating: 2.5 points or more).

Table 2 shows the results when ginseng extract (ginsenoside) was added and the α-pinene content was changed.
From the results of Samples 2-1 to 2-5 in Table 2, it was confirmed that as the α-pinene content increases, the "irritation of alcohol" decreases, the "sharp bitterness" increases, and the "overall evaluation" score also increases. It was also confirmed that as the α-pinene content increases, the "roundness of flavor" increases significantly.
However, from the results of Samples 2-1 to 2-5 in Table 2, it was also confirmed that if the α-pinene content is too high, the “sharp bitterness” and “roundness of flavor” are slightly reduced.
Among samples 2-1 to 2-5 in Table 2, samples 2-3 and 2-4 in particular showed very favorable results (alcohol stimulation: 3.0 points or less, sharp bitterness: 3.0 points or more, flatness of taste: 2.5 points or less, roundness of taste: 2.7 points or more, overall rating: 3.0 points or more).

Table 3 shows the results when ginseng extract (ginsenoside) and α-pinene were added and the alcohol content was varied.
According to the results of Samples 3-1 to 3-3 in Table 3, although the effects of the present invention are exerted even if the alcohol content is changed, it was confirmed that if the alcohol content is too high, the effect of reducing the "irritation of alcohol" and the effect of enhancing the "roundness of taste" are somewhat weak.

Table 4 shows the results of a comparison between samples containing ginsenoside and samples containing quillaja saponin, which is a saponin different from ginsenoside.
Although sample 4-2 contained more than twice the amount of quillaja saponin contained in sample 4-1, it was confirmed that the effects of reducing the "irritation of alcohol," enhancing the "sharp bitterness," reducing the "flatness of taste," and enhancing the "roundness of taste" were all weaker than those of sample 4-1.
These results confirmed that the effects of the present invention are not achieved by any saponin, but are more potently achieved by using ginsenoside (ginsenoside derived from ginseng extract) among saponins.

Claims (6)

A sugar-free alcoholic beverage containing limonene,
An alcoholic beverage containing 150 to 1500 mg/L of ginseng extract. The alcoholic beverage according to claim 1, wherein the ginsenoside content is 0.3 to 3.0 mg/L. The alcoholic beverage according to claim 1 or 2, which contains α-pinene. An alcoholic beverage according to any one of claims 1 to 3, having an alcohol content of less than 8 v/v%. A method for producing a sugar-free alcoholic beverage containing limonene, comprising:
A method for producing an alcoholic beverage, comprising the step of adjusting the content of a ginseng extract to 150 to 1500 mg/L. A method for improving flavor of a sugar-free alcoholic beverage containing limonene, comprising reducing the alcohol irritation and enhancing a sharp bitterness, the method comprising:
The method for improving the flavor of an alcoholic beverage includes a step of adjusting the content of ginseng extract in the alcoholic beverage to 150 to 1500 mg/L.