“…Beyond yield losses caused by shifts of the ripening stage to the warmest and driest period of the summer season, berry composition and potential quality can also be impaired through imbalanced concentrations of sugars, organic acids and secondary metabolites (Fraga et al, 2016a). Besides, the timing and duration of environmental stresses during the summer can promote distinct effects on the source/sink relationships, berry metabolism and composition (Carvalho et al, 2019, Venios et al, 2020. While high temperatures during flowering inhibit fruit set and decrease yield, its occurrence after fruit set stimulates sugar accumulation at the expense of organic acids, anthocyanins, amino acids and volatile compounds (Savoi et al, 2016, Lecourieux et al, 2017, Clemente et al, 2022, leading to over-ripened fruits with low acidity, high soluble solids, and thus higher alcohol content, as well as aroma and colour modifications (Mira de Orduña, 2010; Mozell and Thach, 2014;Pons et al, 2017).…”