We evaluated the physicochemical properties and sensory characteristics of, bioactive compounds in grape juice prepared from different grape varieties grown in Korea, such as Campbell Early, Steuben, and Muscat Bailey A (MBA), with respect to heating time (30, 45, or 60 min) and temperature (60 ℃, 70 ℃, 80 ℃, or 90 ℃). We found that long heating time and high temperature, especially treatment at for 60 min, significantly affected the physicochemical properties and bioactive compound levels of grape juice. Among the grape juice varieties, Campbell Early juice had the highest level of bioactive compounds. Sensory evaluation scores showed that heating of musts at 80 ℃ for 30 min was associated with the most preferred sensory attributes for Campbell Early grape juice, whereas the most preferred juices from Steuben and MBA grapes were from musts heated at 70 ℃ for 60 min and at 70 ℃ for 30 min, respectively. The bioactive compounds of juice from the three grape varieties were optimal using the above-mentioned processing times and temperatures.