It was previously mentioned that all of the samples were found to be stable with time, as they did not exhibit creaming or phase separation. However and in particular, the emulsion with 20% (v/v) white wine in the aqueous phase produced almost identical droplet size distribution curves throughout the whole study, as presented in Fig. 2. Therefore, compared with the other emulsions of the W series, the lack of droplet size fluctuations during storage renders this particular emulsion the most stable of them.