@article {Joslyn1, author = {M. A. Joslyn and H. F. K. Dittmar}, title = {The Proanthocyanidins of Pinot Blanc Grapes}, volume = {18}, number = {1}, pages = {1--10}, year = {1967}, doi = {10.5344/ajev.1967.18.1.1}, publisher = {American Journal of Enology and Viticulture}, abstract = {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.}, issn = {0002-9254}, URL = {https://www.ajevonline.org/content/18/1/1}, eprint = {https://www.ajevonline.org/content/18/1/1.full.pdf}, journal = {American Journal of Enology and Viticulture} }