The grape berry is considered a sink for primary key metabolites and relies on the use of available carbohydrates produced by photosynthesis to support its growth and development. The berry size and quality at the time of harvest mainly depends on water, sugars such as glucose, fructose and sucrose, organic acids (mainly malic and tartaric acids), amino acids (arginine, proline and glutamic acid), phenolic compounds (anthocyanins, flavonoids and tannins) and aroma precursor. The physiological ripening is reached when the grapes achieve sufficiently high levels of sugar without losing too much acidity. The understanding of how and when specific metabolites accumulate and how the metabolism of the fruit of each cultivar responds to the environment is crucial for the viticulturists for improving the grape growing strategies. | The biochemistry of grape berry development
