Abstract Red wine contains a component which imparts a puckered feeling in the mouth. This puckered mouth feel is known as astringency and is the result of molecules in the wine known as condensed tannins or proanthocyanins interacting with saliva. Proanthocyanins, are extracted from the grape skins and seeds during vinification of red wines. This astringency is due to a complexation of proanthocyanins with salivary proteins, decreasing the lubrication of the mouth. Development of a condensed tannin concentration assay in red wine is a useful quality control measure for predicting the overall perceived astringency of the wine. Cyclic voltammetry and chronoamperometry are promising electrochemical methods which may be used to measure wine astringency based on electrochemical behavior of electroactive functional groups. However, a database of electrochemical measurements of unique condensed tannin oligomers has never been developed. In this work, proanthocyanins extracted from local Vitis vinifera grapes were isolated using size exclusion chromatography and reversed-phase high performance liquid chromatography. A subset of these proanthocyanins were tentatively identified using ultraviolet absorbance spectroscopy and high performance liquid chromatography retention time data. The isolated proanthocyanins were then used for electrochemical analysis. Further separation of remaining peaks would yield more proanthocyanin oligomers that can be used to continue electrochemical behavior determination of proanthocyanin oligomers in wine grapes.