## 4 Conclusions  
In this research, fruit-based wines from two melon cultivars, Jimbee (orange flesh) and Okashi (pale green flesh), were obtained using melons discarded due to their cosmetic defects. Prior to alcoholic fermentation, with _S. cerevisiae_, the must was adjusted with organic acid (male and tartaric acid) and saccharose to 24 \"Brix to obtain a fruit-based dry wine with a 10\" alcoholic grade in both development wines. During fermentation, both wines increased principally in MCEA ethyl esters such as ethyl hexanoate, ethyl octanoate, and ethyl decanoate, which are responsible for the aromatic profile of the wine. Melons with typical orange color flesh such as the Jimbee cultivar provided light-yellow color wine with a fruity aroma due to ester with OAV > 1, such as ethyl butanoate, ethyl hexanoate, ethyl octanoate, and ethyl decanoate. Melons with pale green color flesh such as the Okashi cultivar, provided melon wines with a light-yellow color with a fruity and floral aroma, characterized by the presence of ethyl hexanoate, ethyl octanoate, ethyl decanoate, ethyl 9-decenoate, and phenethyl acetate. In both melon wines, ethyl hexanoate had a high OAV score and accordingly, the predominant aroma, obtaining 19.62 for the Jimbee wine and 50.66 for the Okashi wine. In the sensory analysis, the Jimbee melon wine obtained a total score of 68.17, whilst the Okashi wine scored 82.83. These differences were found principally in the visual parameters and taste. Orange flesh melons have more particles in suspension which means lower limpidity and luminosity, both are parameters that are demanded in white grape wines. According to OIV categories, the Okashi melon \begin{table}
\begin{tabular}{c c c c} \hline \hline
**Organoleptical** & **Jimbee Wine** & **Okashi Wine** & **Range (Excellent** \\
**Characteristics** & & & **to Inadequate)** \\ \hline
**Visual** & **7.33 \({}^{\pi}\pm\) 1.82** & **13.67 \(\pm\) 0.61** & **(15–3)** \\ \hline Limpidity & 2.00 \(\pm\) 0.68 & 4.67 \(\pm\) 0.21 & (5–1) \\ Aspect other than limpidity & 5.33 \(\pm\) 1.23 & 9.00 \(\pm\) 0.45 & (10–2) \\ \hline
**Nose** & **22.5 \(\pm\) 1.61** & **23.83 \(\pm\) 2.12** & **(30–12)** \\ \hline Genuineness & 3.83 \(\pm\) 0.31 & 5.33 \(\pm\) 0.21 & (6–2) \\ Positive intensity & 6.33 \(\pm\) 0.56 & 6.50 \(\pm\) 0.56 & (8–2) \\ Quality & 12.33 \(\pm\) 0.95 & 12.00 \(\pm\) 1.71 & (16–8) \\ \hline
**Taste** & **29.83 \(\pm\) 2.55** & **35.5 \(\pm\) 0.96** & **(44–18)** \\ \hline Genuineness & 3.67 \(\pm\) 0.56 & 4.17 \(\pm\) 0.48 & (6–2) \\ Positive intensity & 4.83 \(\pm\) 0.75 & 6.83 \(\pm\) 0.17 & (8–2) \\ Harmonious persistence & 5.83 \(\pm\) 0.48 & 6.50 \(\pm\) 0.34 & (8–4) \\ Quality & 15.50 \(\pm\) 1.20 & 18.00 \(\pm\) 0.63 & (22–10) \\ \hline
**Harmony—Overall judgement** & **8.50 \(\pm\) 0.50** & **9.83 \(\pm\) 0.17** & **(11–7)** \\ \hline
**TOTAL** & **68.17 \(\pm\) 3.22** & **82.83 \(\pm\) 1.96** & **(100–40)** \\ \hline \({}^{\pi}\) Mean (n = 12 \(\pm\) SE). & & & \\ \hline \hline \end{tabular}
\end{table} 
Table 7: Sensory evaluation of the Jimbee and Okashi melon wines. would obtain the highest score, being classified as a silver level. However, these fruit wines do not have to follow the same standards required of traditional white grape wines, which guarantees their commercialization. In summary, this research is an example for the agricultural sector to stimulate a circular economy model using the by-products of the fresh melon industry to produce a novel fruit-based wine, rich in and TPC and antioxidant compounds, with economic potential in the market. This type of wine presents low carbon emissions and water footprints when discarded melon fruit is used. J.A.S.-M.: formal analysis; data curation; methodology; investigation; validation; writing-original draft. A.A.: conceptualization; methodology; supervision; investigation; validation; project administration. E.C. and A.C.-B. : conceptualization; resources; validation. E.A.