%0 Journal Article %A M. A. Joslyn %A H. F. K. Dittmar %T The Proanthocyanidins of Pinot Blanc Grapes %D 1967 %R 10.5344/ajev.1967.18.1.1 %J American Journal of Enology and Viticulture %P 1-10 %V 18 %N 1 %X 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. %U https://www.ajevonline.org/content/ajev/18/1/1.full.pdf