PT - JOURNAL ARTICLE AU - M. A. Joslyn AU - H. F. K. Dittmar TI - The Proanthocyanidins of Pinot Blanc Grapes AID - 10.5344/ajev.1967.18.1.1 DP - 1967 Jan 01 TA - American Journal of Enology and Viticulture PG - 1--10 VI - 18 IP - 1 4099 - http://www.ajevonline.org/content/18/1/1.short 4100 - http://www.ajevonline.org/content/18/1/1.full SO - Am J Enol Vitic.1967 Jan 01; 18 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.