## 3 Results and Discussions
### Melon Wines Characterization  
The results of the physico-chemical analysis for melon wines are shown in Table 3. In both melon wines, the alcohol content at the end of fermentation was closed to 10\({}^{\circ}\). The TSS were 11.30 and 8.93, \({}^{\circ}\)Brix and residual sugar were 1.82 and 1.67 g/L for the Jimbee and Okashi wines, respectively. These results characterize both melon beverages as dry wine (<4 g/L in residual sugar) [12]. Both melon wines presented a similar amount of individual soluble sugars (Table 4), with fructose being the most abundant soluble sugar (1.02 and 1.44 g/L), followed by saccharose in the Jimbee wine (0.63 g/L), but it was not detected in the Okashi wine. Maltose and glucose were quantified in very low concentrations (Table 3). However, the sugar-free extract was 53.38 and 25.33 g/L for the Jimbee and Okashi wines; this is an important wine parameter when evaluating fullness and harmony; dry white wines are usually below 25 g/L [18]. The pH dropped to close to 4 in both melon wines, which is slightly higher than the usual recommendation for the stabilization of wines (pH between 3.1 to 3.6) [22]. The TA was higher in the Jimbee melon wine than in the Okashi, 8.86 and 6.88 g TE/L, respectively. In general, table wines usual ranges from 5.5 to 8.5 g TE/L, but white wine is preferred with a slightly higher TA than red wines [22]. These results suggest that these melon wines can reach similar acidity to that demanded in white grape wines, depending on the quantity and type of organic acids added. Total SO\({}_{2}\) was 142.4 and 97.6 mg/L for the Jimbee and Okashi wines, respectively. According to the OIV, the total SO\({}_{2}\) must be lower than 150 mg/L for red wines and lower than 200 mg/L for white wines. The free SO\({}_{2}\) was 131.84 mg/L in the Jimbee and 63.15 mg/L in the Okashi melon wines. SO\({}_{2}\), used as an antioxidant, enzyme inhibitions, and antimicrobial activity, all exist in different states in wine as bounded or free, and these bonds are reversible or irreversible with major constituents of wine (carbonyl compounds, pyruvate acid, \(\alpha\)-ketoglutate, sugars, sugar acids) [23]. Free SO\({}_{2}\) is the most \begin{table}
\begin{tabular}{c c c} \hline \hline
**Soluble Sugar** & **Jimbee Wine** & **Okashi Wine** \\ \hline Glucose & 0.04 \({}^{\mathrm{a}}\)\(\pm\) 0.00 & 0.04 \(\pm\) 0.00 \\ Fructose & 1.02 \(\pm\) 0.20 & 1.44 \(\pm\) 0.21 \\ Saccharose & 0.63 \(\pm\) 0.11 & LD \(<\) 0.01 \\ Maltose & 0.13 \(\pm\) 0.04 & 0.18 \(\pm\) 0.01 \\ Total & 1.82 \(\pm\) 0.34 & 1.66 \(\pm\) 0.22 \\ \hline \hline \end{tabular} \({}^{\mathrm{a}}\) Mean (n = 3 \(\pm\) SE). Level of detection (LD).  
\end{table} 
Table 4: Individual sugar (g/L) of the Jimbee and Okashi melon wines. \begin{table}
\begin{tabular}{c c c} \hline \hline
**Parameter** & **Jimbee Wine** & **Okashi Wine** \\ \hline Alcohol (\(\%\); \(v\)/\(v\)) & 9.8 \({}^{\mathrm{a}}\)\(\pm\) 0.0 & 9.9 \(\pm\) 0.0 \\ TSS (\({}^{\circ}\)Brix) & 11.30 \(\pm\) 0.31 & 8.93 \(\pm\) 0.07 \\ Residual sugar (g/L) & 1.82 \(\pm\) 0.34 & 1.67 \(\pm\) 0.22 \\ Sugar-free extract (g/L) & 53.38 \(\pm\) 2.26 & 25.33 \(\pm\) 0.28 \\ pH & 4.09 \(\pm\) 0.02 & 4.01 \(\pm\) 0.03 \\ TA (g TE/L) & 8.86 \(\pm\) 0.31 & 6.88 \(\pm\) 0.19 \\ Volatile acidity (g/L) & 0.38\(\pm\) 0.09 & 0.21 \(\pm\) 0.52 \\ SO\({}_{2}\) free (mg/L) & 131.84 \(\pm\) 2.56 & 63.15 \(\pm\) 0.74 \\ SO\({}_{2}\) total (mg/L) & 142.40 \(\pm\) 1.85 & 97.60 \(\pm\) 1.07 \\ L\({}^{\ast}\) & 50.17 \(\pm\) 0.21 & 61.32 \(\pm\) 0.03 \\ \({}^{\circ}\)Hue & 95.67 \(\pm\) 0.37 & 107.54 \(\pm\) 0.07 \\ Chroma & 13.68 \(\pm\) 0.15 & 10.06 \(\pm\) 0.28 \\ TPC & 406.71 \(\pm\) 3.26 & 242.17 \(\pm\) 2.40 \\ FRAP & 5.33 \(\pm\) 0.15 & 3.07 \(\pm\) 0.02 \\  & 1.94 \(\pm\) 0.01 & 1.04 \(\pm\) 0.03 \\ \hline \hline \end{tabular} \({}^{\mathrm{a}}\) Means (n = 3 \(\pm\) SE). L\({}^{\ast}\): Luminosity (0 to 100). TA (g CE/L): g citric acid equivalent per liter. TPC: mg GAE/L. FRAP: mmol Fe\({}^{\ast/2}\)/L. ABTS: Trolox equivalent antioxidant capacity: mmol TEAC/L.  
\end{table}