The grapevine berry development and composition at harvest are major determinant of productivity and wine quality. The increase in grapevine productivity by applying proper pruning and watering may affect fruit traits of the grapevine development notably berry size, weight, and volume as well as the berry composition mainly the total soluble solids (TSSs), titratable acidity (TA), pH of the grapes, total anthocyanins, and phenolic content and concentration. In this context, this study aimed to explore the response of berry development and composition to the interactive effect of pruning level and post-veraison water stress. Four pruning levels (severe, standard, light, and minimal) in combination with four post-veraison water stresses (none, light, moderate, and intense) were tested. The interactive effect of pruning level and post-veraison water stress has significantly altered all parameters, except berry weight which was influenced by the main effect of the two factors. Generally, post-veraison water stress reduced berry volume, weight, yield, and TA, but increased the TSS, pH, total anthocyanins, and phenols. Increasing in the pruning level also reduced berry yield per vine, TSS, and pH, but increased the berry volume, weight, TA, total anthocyanins, and phenols. Specifically, the highest berry volume, weight, and TA were registered in severely pruned grapevines with adequate water supply. Conversely, the minimally pruned grapevines with intense water stress had the highest TSS and pH of grape juice. The total anthocyanins and phenols were advanced by the increment from minimal to severe pruning levels but depressed when the water stress extended from none to an intense level. In the other hand, the maximum total anthocyanins and phenols in terms of concentration and content were observed in severely pruned grapevines under intense water stress. Interestingly, higher berry yield per grapevine was scored in minimally pruned grapevines with adequate water supply, possibly due to the increased number of nodes per vine. TSS had a strong negative relationship with berry volume, weight, yield, and TA, while pH had a strong positive relationship with TSS. Total anthocyanins and phenols were also inversely correlated with berry yield per grapevine. The results showed that the combined effect of pruning levels and water stress is a powerful tool to balance berry development and composition. As Merlot is a typical red wine grapevine, it is important to increase the berry composition even though there could be a reduction in its berry development variables including berry yield per vine.
