Similar to the level of tannin observed in wine, higher polymeric pigment concentration in wine was also related to high anthocyanin in fruit. This supports the notion that there is an optimum ratio of anthocyanin and tannin in wine for polymeric pigment formation or long term colour stability. The ratio in the wines measured here (at pressing) for the formation of polymeric pigments was 0.3 in LT/HA and HT/HA. This may or may not represent the optimum ratio for wines and requires further examination. However, this ratio could not be predicted from the ratio of fruit concentrations as these were quite different (0.95 for LT/HA and 1.37 for HT/HA)