Similar results were found for the second series of emulsions with 5%, 10% and 20% (v/v) red wine in the aqueous phase (series R). In fact, the optimum – i.e. more stable – emulsion according to the droplet size distribution curves was also in this case the one with 20% (v/v) red wine. The type of its size distribution curves over a period of 60 days was very similar to the ones of Fig. 2 with the only difference being that their maxima appeared at smaller droplet sizes (approximately 35 μm for R and 60 μm for W). Moreover, the width of these size distribution curves (i.e. of the emulsion with 20% (v/v) red wine in the aqueous phase) was almost equal to that shown in Fig. 2 (i.e. of the curves of the emulsion with 20% (v/v) white wine in the aqueous phase). Another similarity of these two series of emulsions, W and R, was that the ones with red as well as the ones with white wine in the aqueous phase have produced larger oil droplets than the control emulsion C with 0% wine in the aqueous phase, as derived from Fig. 3 and Table 3.