TY - JOUR T1 - The Proanthocyanidins of Pinot Blanc Grapes JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 1 LP - 10 DO - 10.5344/ajev.1967.18.1.1 VL - 18 IS - 1 AU - M. A. Joslyn AU - H. F. K. Dittmar Y1 - 1967/01/01 UR - http://www.ajevonline.org/content/18/1/1.abstract N2 - 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. ER -