Does ripe equal less acid?
Yes, organoleptically, but not in real terms.
Factors at play:
- percentage of sugar
- percentage of acidity
The acidity level stabilizes fairly early in the growing season and does not change.
Therefore, the more the fruit ripens, and the greater the proprtion of sugar and pulp, the sweeter the fruit will be, and the less acidity will come through on the palate - even though the actual level of acid has not decreased.