An important observation in this study is that the two wines made from fruit with high anthocyanin concentration also had high tannin concentrations. Similarly, wines made from fruit containing low anthocyanins [LT/LA and HT/LA] contained the lowest concentrations of wine tannin regardless of the fruit tannin concentrations. While counter-intuitive, it appears that in this study, fruit (and thus wine) anthocyanin content is a key determinant
of wine tannin concentration.