During ripening, tannins polymerise which effect on bitterness is observed?

• A. More bitter
• B. Less bitter
• C. No change
• D. Tannins disappear

Answer: (B)

Tannins polymerize during ripening, forming larger tannin polymers. Smaller tannin units are more responsible for a sharp bitter bite, so when they link into longer chains, that bitterness becomes less pronounced. The larger tannins can still contribute to astringency, but the direct bitter sensation decreases as the molecules grow bigger and less soluble. That’s why the observed effect is a reduction in bitterness, not an increase, no change, or disappearance of tannins.