Green Grapes that are ripe and soft seem to taste more sour( tarter), while the stiff ones are much sweeter. How is it unlike other fruits grapes become tarter with ripening? Or is it to do just with enhanced tartaric acid and not actually the sourness?

Edited March 5, 20169 yr by smhjn17

Green Grapes that are ripe and soft seem to taste more sour( tarter), while the stiff ones are much sweeter. How is it unlike other fruits grapes become tarter with ripening? Or is it to do just with enhanced tartaric acid and not actually the sourness?

Most likely that they are different varieties or the same variety grown under different conditions.

Edited March 5, 20169 yr by StringJunky

No they are grapes from the same bunch

Well, it seems that grapes sweeten as they ripen on the vine but a bunch can receive uneven exposure to sunlight over its surface, so you can get variations in skin texture and sweetness/sourness together at any particular point in time on a bunch. It's not something I've noticed before.

 

http://homeguides.sfgate.com/grapes-less-sour-ripen-72841.html

Edited March 9, 20169 yr by StringJunky