AAPH	2,2′-azobis(2-methylpropionamidine)
BDE	bond dissociation energy/enthalpy
DPPH	2,2-diphenyl-1-picrylhydrazyl
DTNB	5,5′-dithiobis(2-nitrobenzoic acid)
ET	electron transfer
EPR	Electron Paramagnetic Resonance
F6P	fructose-6-phosphate
FRAP	Ferric ion Reduction Antioxidant Power
G6P	glucose-6-phosphate
GAE	gallic acid equivalent
HAT	hydrogen atom transfer
J0,4…	‘Johanniter’ wines obtained after appropriate maceration time, in days
KHT	potassium hydrogen tartrate
MLF	malolactic fermentation
LOD	limit of detection
LC–MS	Liquid Chromatography–Mass Spectrometry
ORAC-fl	fluorescein-based Oxygen Radical Absorbance Capacity
PCET	proton-coupled electron transfer
PT	proton transfer
PhO–	phenolate ion
R0,4…	‘Regent’ wines obtained after appropriate maceration time, in days
ROO•	peroxyl radical
RT	room temperature
SET	single electron transfer
SPLET	sequential proton loss electron transfer
TAE	tartaric acid equivalent
TAm	total acidity of must
TAw	total acidity of wine
TE	Trolox equivalent
TEMPO	2,2,6,6-tetramethylpiperidine-1-oxyl
TPC	total phenolic content
UHPLC	Ultra-High-Performance Liquid Chromatography