phenolics of ciders. 1. Procyanidins

The dimeric procyanidins, B2, B1 and B5, and two procyanidin trimers based on (‐)‐epicatechin were isolated from cider by column chromatography on Sephadex LH20 and counter‐current distribution between ethyl acetate and water. The concentrations of these and the other phenolic components in some experimental ciders were estimated by chromatographic separation on columns of Sephadex LH20 employing gradient elution from 20 to 100% methanol. Oxidation occurring during juice extraction markedly lowered the level of the polymeric procyanidins with consequent reduction in bitterness and astringency.