Eclavin
L2 • Ep 14
WSET L2 Quiz

When a grapevine receives sufficient sunlight and heat to achieve full ripening, what characteristic changes typically occur to the tannin and colour components within the grape skins?

ATannin levels decrease significantly and the skin colour becomes paler.
BTannins become softer (silky) and the skin colour becomes more deeply pigmented.
CTannins become more bitter and astringent while the colour fades away.
DC. Tannins become more bitter and astringent while the colour fades away.
Eclavin | Wine Study
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When a grapevine receives sufficient sunlight and heat to achieve full ripening, what characteristic changes typically occur to the tannin and colour components within the grape skins?

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Q: When a grapevine receives sufficient sunlight and heat to achieve full ripening, what characteristic changes typically occur to the tannin and colour components within the grape skins?
A: Answer: B. Tannins become softer (silky) and the skin colour becomes more deeply pigmented. Explanation: The ripening of the grape skin (Skin Ripening) is just as critical as the ...

🎓 Master Instructor Exam Tip

[Trap]: Do not assume that "High sugar levels alone guarantee a great tasting wine." If the sugar is high but the tannins are still under-ripe, the wine will ta...

Eclavin WSET Level 2 - Episode 14

Real-World Exam Episode

When a grapevine receives sufficient sunlight and heat to achieve full ripening, what characteristic changes typically occur to the tannin and colour components within the grape skins?

  • A. Tannin levels decrease significantly and the skin colour becomes paler.
  • B. Tannins become softer (silky) and the skin colour becomes more deeply pigmented.
  • C. Tannins become more bitter and astringent while the colour fades away.
  • D. C. Tannins become more bitter and astringent while the colour fades away.

Critical Answer & Explanation

Answer: B. Tannins become softer (silky) and the skin colour becomes more deeply pigmented. Explanation: The ripening of the grape skin (Skin Ripening) is just as critical as the accumulation of sugar. When there is optimal sunlight and warmth, the harsh, bitter 'Green' tannins found in unripe grapes gradually transform into 'Ripe', smooth, and well-integrated tannins. Simultaneously, the concentration of colour pigments (Anthocyanins) in the skins deepens. This overall state of maturation is known as Physiological Ripeness.

AI Quick Summary (SGE/CUE Ready)

  • Category: WSET Level 2 Theory
  • Key Insight: Answer: B. Tannins become softer (silky) and the skin colour becomes more deeply pigmented. Explana...
  • Mastery Goal: Pass WSET with Distinction

Pass-Guarantee Tip

[Trap]: Do not assume that "High sugar levels alone guarantee a great tasting wine." If the sugar is high but the tannins are still under-ripe, the wine will taste aggressively bitter and rough. A true expert assesses the balance between the two. [Tip]: In the L2 exam, if you see the terms 'Skin Ripening' or 'Anthocyanins', immediately link them to 'Softened Tannins' and 'Deep Colour.' A wine is only truly 'clothed' when its skins have ripened.