with 100% (v/v) red winein the aqueous phase had a very watery texture and remained stablewithout exhibiting phase separation for only fifteen days. Never-theless, the macroscopic observation of both of these emulsionsconcluded that the increased percentage of red wine hindered anyfungus appearance and mould formation. This observation could beattributed to the sufficient amount of phenolic compounds such astannins and p-hydroxy-benzoic acid derivatives that are containedin red wine and could act as natural antioxidants and preservatives[20–22].Drawn from the texture differences observed in the above emul-sions, a third series of emulsions was prepared only with masticresin as additive and initially without wine in the aqueous phase(series M). The resin from the mastic tree Pistacia lentiscus var.Chia was selected for this purpose in an attempt to optimize theorganoleptic characteristics of the emulsions, i.e. mainly their tex-ture and odour. It is reported that both the resin and the essentialoil derived from the Pistacia lentiscus var. Chia plants, which growonly on the island of Chios in Greece, have antibacterial and healingproperties; consequently, this type of mastic resin that was chosenfor the present study is listed as a Hellenic natural product of highvalue [6–9].