RO	Reverse osmosis
Da	Daltons (equalised with g/mol)
DPPH	2,2-diphenyl-1-picrylhydrazil
ABTS	2,2-azinobis(3-ethylbenzothiazoline sulfonic acid)
FRAP	Ferric-reducing/antioxidant power assay
CUPRAC	Cupric-reducing antioxidant capacity
TPC	Total polyphenols content
TFC	Total flavonoids content
MAC	Monomeric anthocyanins content
PC	Polymeric colour
GAE	Gallic acid equivalent
CE	Catechin equivalent
TE	Trolox equivalent
r	Correlation coefficient
HPLC	High-performance liquid chromatography
DAD	Diode array detector
L*	CIELab parameter – lightness
a*	CIELab parameter – redness/greenness
b*	CIELab parameter – yellowness/blueness
C*	CIELab parameter – colour saturation
°h	CIELab parameter – hue angle
ΔE*	CIELab parameter – colour difference
ANOVA	Analysis of variance
LSD	Fisher’s least significant difference test
PCA	Principal component analysis
PC1	Principal component 1
PC2	Principal component 2
J	Permeate flux (L/m2h)
JA	Average permeate flux (L/m2h)
Vf	Initial wine volume (L)
Vr	Retentate volume (L)
Vp	Permeate volume (L)
A	Membrane surface (m2)
t	Process duration (h)
FI	Fouling index (%)
JW0	Clean water flux before wine concentration (L/m2h)
JW1	Clean water flux after wine concentration (L/m2h)
FRT	Final retentate temperature (°C)
CW	Conventional wine
CR	Reverse osmosis retentate of conventional wine
EW	Ecological wine
ER	Reverse osmosis retentate of ecological wine
VRF	Volume reduction factor
DQ1	Quercetin derivative 1
DQ2	Quercetin derivative 2
DM3-g	Malvidin 3-glucoside derivative
SDI	Silt density index
MFI	Modified fouling index
DLVO	Derjaguin–Landau–Verwey–Overbeek