1. Introduction
During the last decade consumers have widely expressed theirinterest in natural products forcing the industry and the scientific community to search for alternative sources and raw materials.Cosmetology is a highly affected area by this phenomenon and theuse of natural components from olive oil to jojoba extracts formsthe latest trend. One of the most significant reasons for this changeis the appearance of allergies and skin irritations due to syntheticpreservatives (e.g. parabens), colourants, stabilizers etc. that havenot yet been fully tested in the long run for their consequences onconsumers’ health.Wine and grapeseed oil are both natural products. Red winesespecially have a high content in natural antioxidants such as flavanoids, natural colourants such as anthocyanins and naturalaroma compounds such as terpenes and esters [1,2]. Grape seedoil on the other hand is considered to be a dietary oil of high qual-ity with a high concentration of unsaturated linoleic acid, vitaminE and phytosterols [3,4]. In this study, an attempt was made toprepare oil-in-water cosmetic emulsions by adding white or redwine in the aqueous phase and using grape seed oil as the oil phasein order to examine their stability with time and exploit their ben-eficial constituents. The study was complemented by using thenatural resin from the mastic tree of Pistacia lentiscus var. Chia asadditive to examine its impact on the organoleptic and rheologicalcharacteristics of the emulsions. The mastic resin was chosen as anatural additive of Hellenic origin with healing and antibacterialproperties