Wine is an alcoholic beverage from fruit juice with a characteristic flavor and an alcohol content ranging from 10 to 15% v/v. Moreover, wine has health benefits such as anti-aging, anti-cancer, and prevention of cardiovascular diseases. Recently, various research has shown many benefits from watermelon, a fruit containing about 90% water which helps keep the body hydrated, regulates heart rate, and improves blood circulation. Watermelon also contains many vitamins (A, B, C, and E), minerals (K, Mg, Ca, and Fe), and amino acids (citrulline and arginine) in high contents and a large number of antioxidants such as phenolics and lycopene and fibers for the digestive tract health.
Phan et al. (2020) proposed and carried out a study on the fermentation process of watermelon wine with Saccharomyces cerevisiae yeast. The objective of this study was to investigate the fermentation parameters including pH, Brix, fermentation time, alcohol content, and yeast density using both rind and pulp of watermelon in order to diversify products and improve the value of watermelons from Long An (Vietnam).
