I have no idea but it sure sounds like it would work. You'd probably have to taste the runnings before you used it for your wine, just to make sure it's not too much tanin. You want a bit of "bite", but not astringency. I use powdered tannin, which I believe is made from grape skins. Or, another fruit with lots of tannin to balance out the less tannic fruit. Elderberries, for one, are very high in tannin.
this sounds like a worthwhile experiment- let us know how it turns out!