Effect of mixing ratio on the quality of fermented mulberry - watermelon juice

Fermented juice, an alcoholic beverage, is produced by fermentation of fruit juice like grape, strawberry, apple, etc. by yeasts. Fermented fruit juice, which contains a small amount of alcohol (10 - 15% ABV), is a high nutritional drink with delicious taste. Moderate daily consumption of fermented fruit juice provides some health benefits, especially for women, such as anti-aging, anti-cancer and heart disease prevention. In the food processing industry, mixing is to develop different colors, aromas and flavors. Watermelon juice and mulberry juice can be mixed to make fermented fruit juice in different mixing ratios (6:4, 7:3, and 8:2). The fermentation is happened at 25°C - 28°C, and pH = 5.0. This study finds out that the appropriate mixing ratio between watermelon juice and mulberry juice is 7:3 to make fermented fruit juice and the yeast density is 10⁷ cells/mL. This fermented fruit juice's solid content is 26°Bx, and the ethanol concentration is 11.97% v/v.