The present invention provides a beer-like effervescent beverage which exhibits enhanced richness despite having a low sugar content. The present invention provides a beer-like effervescent beverage in which a sugar content is 2.0 g/100 mL or less and a ratio of a linalool content (g/L) relative to the sugar content (g/100 mL) is 0.1 to 25 and a method of producing a beer-like effervescent beverage in which a sugar content is 2.0 g/100 mL or less and a ratio of a linalool content (g/L) relative to the sugar content (g/100 mL) is 0.1 to 25, the method including a process of fermenting a fermentation raw material having a malt usage ratio of 50% or more with yeast.

The present invention is directed to methods for making fermented beverages and other fermentation products including lactic acid and ethanol for fuel and the products produced therefrom.

The invention relates to a process for preparing a reduced calorie beverage or food product employing fermentation of a plant-derived juice or liquid and removing the ethanol therefrom. This invention also relates to an apparatus for performing the process for preparing a reduced calorie beverage or food product and to the reduced calorie juices and juice products created using this process and apparatus.

The invention relates to a process for preparing a reduced calorie beverage or food product employing fermentation of a plant-derived juice or liquid and removing the ethanol therefrom. This invention also relates to an apparatus for performing the process for preparing a reduced calorie beverage or food product and to the reduced calorie juices and juice products created using this process and apparatus.

The invention relates to a process for preparing a reduced calorie beverage or food product employing fermentation of a plant-derived juice or liquid and removing the ethanol therefrom. This invention also relates to an apparatus for performing the process for preparing a reduced calorie beverage or food product and to the reduced calorie juices and juice products created using this process and apparatus.

The invention relates to a process for preparing a reduced calorie beverage or food product employing fermentation of a plant-derived juice or liquid and removing the ethanol therefrom. This invention also relates to an apparatus for performing the process for preparing a reduced calorie beverage or food product and to the reduced calorie juices and juice products created using this process and apparatus.