The vines were pruned at 3 timings and crop levels of 20, 30 and 40 bunches per vine were maintained. The dynamics of TSS, Acidity and pH was directly affected by increased degree days and sunshine hrs in the berries collected from maintained crop levels. The TSS values of berries were found positively correlated with degree days and sun shine hours while total acid contents were negatively correlated in each and every sampling. However, in early samplings correlation values were higher and decreased at D3 and D4 that is 118 and 126 days after pruning. In case of first pruning the maturity index was increased with increasing crop level and maximum index i.e.282.11 was observed in P1XCL3.In case of P3, maturity index was reduced and the berries collected from maximum bunch load fail to come within range of suitability. Effect of crop levels and pruning timings were clearly noted on bunch and berry parameters. Bigger bunches were found from P2 and smallest bunches were in P1. The third pruning with maximum crop level was resulted in minimum TSS content in berries. Grape berries collected from the vines maintained a crop level of 30 bunches and pruned on 5th Oct were having suitable physico-chemical parameters for making good wines.