## 3 Results and Discussions  
### Must Composition  
Physicochemical Jimbee and Okashi musts parameters are shown in Table 2. Initially, the pH was 6.28 and 6.05, TA 1.43 and 1.96 g CE/L for the Jimbee and Okashi melon musts, respectively. These values are in the range of other fresh melon cultivars recently reported [21]. The h\({}^{\circ}\) was 65\({}^{\circ}\) for the Jimbee and 109\({}^{\circ}\) for the Okashi musts, due to its typical orangeness, and pale green-slightly yellow flesh color, respectively. After must correction, where organic acids, yeast, nutrients, and saccharose were added, the pH decreased to almost 4.5. In both melon musts, the addition of saccharose reached 24 \({}^{\circ}\)Brix, being monitored to know the evolution of alcoholic fermentation. After fermentation, in the first week, the TSS dropped to 12-15 \({}^{\circ}\)Brix and slowly decreased in the following week, staying stable at 11.3 and 8.9 \({}^{\circ}\)Brix for the Jimbee and Okashi wines, respectively. The sugar stability indicated the end of the alcoholic fermentation.  
\begin{table}
\begin{tabular}{l c c} \hline \hline
**Organoleptical** & **Definition** & **Range (Excellent to Inadequate)** \\ \hline
**Visual:** Discrimination of differences in outside world with sensory impressions from visible light rays. & & (5–1) \\ \hline Limpidity & Measure of cloudiness. & (10–2) \\ Aspect other than limpidity & Determine the full spectrum of visible properties of a product & (10–2) \\
**Nose:** Sensations perceived by the olfactory organ when stimulated by certain volatile substances. & \\ \hline Genuineness & Measure degree of sensation perceived (magnitude) by the nose, of a & (6–2) \\  & viticulture, oenological defect of product & (8–2) \\ \hline Positive intensity & Degree (magnitude) of full spectrum of qualitative odors perceived by nose. & (8–2) \\ \hline Quality & Spectrum of properties and characteristics of a wine that gives an aptitude to & (16–8) \\  & satisfy nose, implicit or expressed needs & (16–8) \\ \hline
**Taste:** Full spectrum of sensations perceived with wine mouthfeeel. & & \\ \hline Genuineness & Measure degree of sensation perceived (magnitude) by the taste, of a & (6–2) \\  & viticulture, oenological defect of product & (8–2) \\ \hline Positive intensity & Degree (magnitude) of full spectrum of qualitative odors perceived by taste. & (8–2) \\ \hline Harmonious persistence & To measure the length of residual olfacto-gustatory sensation, corresponding & \\  & to the sensation perceived when the product is in mouth and length of time & (8–4) \\  & is measured. & \\ \hline Quality & Degree (magnitude) of full spectrum of qualitative odors perceived by taste & (22–10) \\ \hline
**Harmony—Overall judgement**: Corresponds to overall appraisal of a product. & (11–7) \\ \hline \hline \end{tabular}
\end{table}
Table 1: Organoleptical characteristic and definition in sensory evaluation.  
\begin{table}
\begin{tabular}{c c c} \hline \hline
**Parameter** & **Jimbee Must** & **Okashi Must** \\ \hline TSS (\({}^{\circ}\)Brix) & 11.30 \({}^{\circ}\)\(\pm\) 0.31 & 8.93 \(\pm\) 0.07 \\ pH & 6.28 \(\pm\) 0.02 & 6.05 \(\pm\) 0.00 \\ TA (g CE/L) & 1.43 \(\pm\) 0.01 & 1.96 \(\pm\) 0.03 \\ L\({}^{\star}\) & 34.73 \(\pm\) 0.18 & 39.23 \(\pm\) 0.25 \\ \({}^{\circ}\)Hue & 65.46 \(\pm\) 0.44 & 109.00 \(\pm\) 0.48 \\ Chroma & 15.82 \(\pm\) 0.17 & 20.65 \(\pm\) 0.61 \\ TTC & 305.58 \(\pm\) 11.38 & 216.68 \(\pm\) 5.36 \\ FRAP & 2.59 \(\pm\) 0.06 & 1.60 \(\pm\) 0.03 \\ ABTS & 2.44 \(\pm\) 0.15 & 1.87 \(\pm\) 0.26 \\ \hline \hline \end{tabular} \({}^{\pi}\) Mean (n = 3 \(\pm\) SE). L\({}^{\star}\): Luminosity (0 to 100). TA (g CE/L): g citric acid equivalent per liter. TPC: mg GAE/L FRAP: mmol Fe\({}^{\star}\)/L. ABTS: Trolox equivalent antioxidant capacity: mmol TEAC/L.  
\end{table}
Table 2: Physicochemical parameters of the Jimbee and Okashi melon musts.