*2.1. Physicochemical Characterization*

The color parameters (L\*, a\*, b\*) were measured using a LabScan XE System (Hunter Associates Laboratory, Inc., Reston, VA, USA) colorimeter by triplicate using a CIELAB system. Instrumental color was expressed as the Hue angle (Equation (1)), Chroma (Equation (2)), and Yellowness Index (YI, Equation (3); [28]). Evaluation of viscosity was determined in triplicates using a rheometer (MCR 302, Anton Paar Canada Inc, Quebec, Canada) at 25 ◦C. All samples (30–40 mL) were measured for pH at 25 ◦C in triplicates using a Fisherbrand Accumet® AB15 pH meter (Fischer Scientific, Hampton, NH, USA) calibrated against standard buffers (3-point calibration: pH 4.00–0.1 M Potassium hydrogen phthalate buffer, pH 7.00—Potassium Phosphate Monobasic/Sodium Hydroxide buffer, pH 10.00–Potassium Carbonate/Potassium Tetraborate/Potassium Hydroxide/Disodium EDTA Dihydrate buffer). Titratable acidity (TA, as % acetic acid) was measured in duplicates, with the method described by Okafor et al. [29], and the following modifications. A total of 5 mL was titrated with 0.1 M NaOH until pH = 7.0 was achieved using bromothymol blue as an indicator.

$$\text{Hue angle} = \arctan\left(\frac{\mathbf{b}^\*}{\mathbf{a}^\*}\right) \times \frac{180}{3.14} \tag{1}$$

$$\text{Chroma} = \left(\mathbf{a}^{\ast 2} + \mathbf{b}^{\ast 2}\right)^{0.5} \tag{2}$$

$$\text{YI} = 142.86 \times \frac{\text{b} \ast}{\text{L} \ast} \tag{3}$$

The density of samples was assessed based on weight and volume (50 mL). Total dissolved solids (TDS) were measured in triplicates using a Yuelong YL-TDS2-A digital water quality tester (Zhengzhou Yuelong Electronic Technology Co., Ltd., Zhengzhou City, Henan Province, China). Salt concentration was obtained using two drops of the sample in triplicates added to a digital salt-meter (PAL-SALT Mohr, Atago Co., Ltd. Saitama, Japan). On the other hand, alcohol content was assessed using 18 mL of the sample at room temperature (20 ◦C) injected to an Alcolyzer Wine M alcohol meter (Anton Paar GmbH, GRAZ, Austria) with the wine extension method found in the equipment settings; the instrument has a maximum error of 0.1% vv−<sup>1</sup> .
