Viscosity values of the emulsions with 20% (v/v) white or red wine and with (WM and RM, respectively) or without (W and R, respectively) 2% (w/v) mastic resin, at25◦Candt=0–60days.
wine either in the absence or presence of the mastic resin (R and RM, respectively). These data are in agreement with the corresponding mean surface droplet diameters which were generally smaller for the emulsions with the red wine, effecting higher vis- cosity to them [23,24]. It is also noteworthy that when the mastic resin was present, the viscosity of the emulsions (WM and RM) was lower than that of the corresponding emulsions without the resin (W and R, respectively). Combining the above results it is concluded that the mastic resin increased the oil droplet sizes and lowered the viscosity values but did not destabilize the emulsions with time as to cause phase separation. Macroscopic observations supported this conclusion indicating that the structure of the emulsions was not made less cohesive, just softer. In addition, no extensive superficial mould was observed neither on the emulsions prepared only with deionised water and 1–3% (w/v) mastic resin nor on the ones with white/red wine and mastic resin.