Grape quality is a complex trait that mainly refers to berry chemical composition, including sugars, organicacids, phenolics, aroma and aroma precursor compounds. It is known that the composition and concentrationof chemical compounds dynamically change along berry development and can be affected by genotypes(rootstock and scion), environment (light, temperature and water) and nutrient status (carbon and nitrogen).Moreover, the ongoing climate change is affecting the physiology of grapevine and ultimately wine qualityand typicity. Therefore, a better understanding of the mechanisms controlling the accumulation of quality-related metabolites (both primary and secondary) in grape berry is essential to choose grapevine cultivarsand viticultural practices best adapted to a given growth region. Process-based models can mechanisticallyintegrate various processes involved in fruit growth and composition and simulate the plant responses toweather and management practices, making them a promising tool to study the response of berry quality tothose factors.We developed process-based models for sugar accumulation and anthocyanin composition in grape berries,which allowed us to determine the key processes responsible for these two important quality components.A 3D structure-functional model was developed to simulate water transport, leaf gas exchanges, carbonallocation, and berry growth in various genotype x environment scenarios. The interactions among the different scales of regulation will be further modelled to offer a model toolkit that allows more accurate predictions of grapevine growth and berry quality elaboration under changing environments and paving a way towards model-assisted breeding. Recent advances in fruit modelling will also be comprehensively introduced.Read less <