渋柿 の 渋 味 の 原因 と なる 成分 は 次 の どれ で しょう

I will gather up-to-date information on what compounds in persimmon (渋柿) cause astringent taste, focusing on tannins (タンニン) and related solubility changes during ripening and processing. I will perform concise web queries to ensure accuracy.