RT Journal Article SR Electronic T1 The Proanthocyanidins of Pinot Blanc Grapes JF American Journal of Enology and Viticulture JO Am J Enol Vitic. FD American Society for Enology and Viticulture SP 1 OP 10 DO 10.5344/ajev.1967.18.1.1 VO 18 IS 1 A1 M. A. Joslyn A1 H. F. K. Dittmar YR 1967 UL http://www.ajevonline.org/content/18/1/1.abstract AB 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.