Grapes cultivated in regions with high temperatures face significant challenges related to multiple aspects of crop quality. The key quality qualities of table grapes cultivated in these regions are shot berries% and chemical composition. Hence, enhancing the quality of berries is a crucial objective for farmers to meet the demands of the market and consumers. So, this study was conducted during two successful growing season of 2021 and 2022 in a private vineyard in Al Hawartah, East El-Nile, Minia Governorate to examined the effects of applying seaweed extract at (0.05, 0.1 and 0.2%) and three amino acids namely; methionine, tryptophan and cystine at (50, 100 and 200 ppm) thrice at vegetative growth, after set, and third at a one-month interval on berry yield, and quality of ten-year-old "Superior seedless" grapevines. The 30 vines chosen for the experiment were carefully picked to have similar levels of growth and were planted in clay soil. Results appeared that using seaweed extract was more effective than the amino acids individually in enhancing the yield and cluster parameters as well as physio-chemical quality of berries especially at 0.2% followed by 0.1% without significant difference between them, while the combined foliar application at 200 ppm amino acids+0.2% seaweed extract was the most treatment in improving the studied parameters and recorded the highest mean values for yield per vine, berry setting%, cluster number and dimensions, berry weight and dimensions, as well as juice %, TSS%, TSS/TA and reducing sugar, while decrease total acidity and shot berry% of grapevine berries, followed by the treatment of 100 ppm amino acids+0.1% seaweed extract, there was no statistically significant disparity observed between these two applications. The best net profit of Superior grapevines was indicated with 100 ppm amino acids+0.1% seaweed extract.