In Table 2 thevalues of the interfacial tension between grapeseed oil and the dif-ferent aqueous phases of the emulsions prepared with diluted wine,white and red, are presented.It is shown that by adding white wine to reach 50% (v/v) inthe aqueous phase, the interfacial tension between this phase andgrapeseed oil decreases to half the value of the reference interfacialtension between grapeseed oil and water, i.e. from 20.9 mN/m to10.4 mN/m. Even though the interfacial tension of the two-phasesystem is much lower for high concentrations of white wine thanfor the corresponding ones of red wine, it is noteworthy that emul-sions were successfully prepared only with red wine at such highpercentages. This means that although these two-phase systemsof grapeseed oil and 50% or 100% (v/v) white wine appear to bephysicochemically favoured, their interaction with the emulsifierGMS could result in unfavourable synergy for the preparation ofstable emulsions. Further investigation of which wine components(polyphenols, polysaccharides, organic acids etc.) interact withGMS could elucidate the cause of this effect and will be plannedfor a future study.