Grapevine is cultivated worldwide with great economic importance. In recent years, our knowledge of the physiological and molecular basis of berry quality regulation has substantially increased. Abiotic and biotic stresses, such as deficit irrigation, low temperature, light/UV and microbes, to a certain extent, could improve grape berry quality by enhancing flavor metabolites, colorization or aroma compounds. This review summarizes recent data related to the stress of grape berry development, with special emphasis on secondary metabolism and its response to stresses. A full understanding of how grape berry metabolism responds to different stresses is important to improve the biochemical qualities of grapes and resultant products, such as wine in practice
