The present invention provides a process for producing a wort with reduced
content of a stale flavor-causing substance for the production of
fermented malt beverages such as beer and the like in which generation of
a stale flavor is suppressed, and it also provides fermented malt
beverages in which generation of a stale flavor is suppressed such as
beer and the like, that are produced by using wort with low content of a
stale flavor-causing substance obtained by this process for producing.
The second wort with reduced content of a stale flavor-causing substance
is obtained with trans-2-nonenal potential (NP) as an indicator in the
wort separation of a prepared wort in the production of fermented malt
beverages. Fermented malt beverages with suppressed generation of a stale
flavor-causing substance is produced by using wort in which NP in the
whole wort is reduced by at least 1 ppb in terms of sugar content
11.degree. p.