In the preparation of grape juice, the maceration process is important since heating of crushed grape facilitates the release of bioactive compounds, such as amines and aminoacids. Biogenic amines and some of their precursor aminoacids can have beneficial and toxicological effects, depending on the ingested concentration. This work aimed to evaluate the influence of maceration at different temperatures and the pasteurization process on the levels of biogenic amines and aminoacids. The juice was made with 'Isabel Precoce' grapes, by hot pressing. Temperatures of 45, 60, 75 and 90° C were tested during the maceration process. After reaching the desired temperature, the must remained heated for 60 minutes. The solid part was separated and the juice was filled in 215ml amber bottles. Part of the juices was pasteurized at 80°C for 3 minutes after bottling. Biogenic amines and aminoacids were determined by HPLC one week after filling. Unpasteurized juices showed higher levels of allergenic amines (e.g. putrescine, histamine and tyramine), regardless of the temperature used in the maceration, which may be related to the action of microorganisms. Juices macerated at 45°C had lower levels of amines and aminoacids, since at this temperature the solubilization of the cell wall of the peels was not effective. Unpasteurized and macerated juices at 60, 75° and 90°C showed higher levels of spermine and spermidine compared to pasteurized samples. Tryptophan and 5-hydroxytryptophan were found in greater amounts in juices macerated at 60° and 75° C, without pasteurization. Higher levels of dopamine and serotonin were found in juices macerated at 60° and 75° C, demonstrating that these are the appropriate temperatures for maceration of grape juices to maintain optimal levels of amines and precursors aminoacids.