Provided are: an effervescent beverage wherein the ratio of the degree of sweetness to the concentration by mass of hydroxy acid esters in the total volume of the effervescent beverage ([degree of sweetness]/[concentration by mass (ppm) of hydroxy acid esters in the total volume of the effervescent beverage]) is 0.5-30 inclusive; the aforesaid effervescent beverage wherein the degree of sweetness is 0.5-30 inclusive; any of the aforesaid effervescent beverages wherein the concentration by mass of the hydroxy acid esters is 11 ppm or less; and a method for enhancing a feeling of resistance in the throat of an effervescent beverage, said method comprising adjusting the ratio of the degree of sweetness to the concentration by mass of hydroxy acid esters in the total volume of the effervescent beverage ([degree of sweetness]/[concentration by mass (ppm) of hydroxy acid esters in the total volume of the effervescent beverage]) to 0.5-30 inclusive.

Keywords
ADDITIVES FLAVOURINGS SOFT DRINKS BEER BEVERAGES FERMENTED BEVERAGES ALCOHOLIC BEVERAGES ALCOHOLIC FERMENTATION INGREDIENTS MIXING
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