Following analysis of tannin and anthocyanin concentration of each berry sample, the distribution of tannin and anthocyanin for the 100 fruit samples was determined to categorize each sample as containing low levels or high levels of anthocyanin in addition to low and high levels of tannin. Fruit samples were then pooled according to their anthocyanin and tannin content to produce four parcels of fruit for winemaking containing the following combinations of anthocyanin and tannin: Low Tannin/Low Anthocyanin (LT/LA), Low Tannin/High Anthocyanin (LT/HA), High Tannin/Low Anthocyanin (HT/LA), and High Tannin/High Anthocyanin (HT/HA). Fruit that did not fall into any of the four categories was discarded.
The overall anthocyanin and tannin concentration for each of the four parcels of fruit was calculated by first determining the weight proportion each fruit sample contributed to the overall weight of the pooled parcel of fruit. The weight proportion of each fruit sample was then used to calculate the proportion of anthocyanin and tannin each fruit sample contributed to the overall parcel of fruit. The overall anthocyanin and tannin concentration for each fruit parcel was then determined as the average of the proportional contribution of each fruit sample.