Four proanthocyanidin fractions were obtained from Pinot blanc pomace. All yielded cyanidin on heating with concentrated acid, but yielded a variety of phenolics on heating with dilute acid. The proanthocyanidins isolated apparently were compounds of catechin and leucocyanidin-like flavans. These proanthocyanidins were present at lower levels of concentrations that catechins. One of the proanthocyanidin isolated from grape skins apparently was a diglucoside, but none of those isolated from grape seeds were glucosides.
- Copyright 1967 by the American Society for Enology and Viticulture