I don't know if the quantity of finished juice being all together in one place will change how the flavor develops over time. (That is what I thought you were asking about?) In some instances it might, but unfortunately I don't know what these are.
I have read that leaving a lot of room in the bottle in which you mix impacts the curing process (or whatever you want to call it) because of the amount of air--even the same air--exposed to the juice.
Maybe someone more experienced can chime in here. If not, I would check out
reddit--which is where I think I came across a discussion of this. Sorry I don't remember where, exactly, other than in the linked sub. Probably it's nothing you should worry very much about in any case, though! Just a possibly interesting chemistry question