Fermented tropical fruits are products with a high acceptance tendency in consumer surveys, in addition to reducing postharvest losses of perishable fruits. It is observed a protective functional effect, exerted by juices and fermented fruits, against oxidative stress, which has been attributed to the presence of phytochemicals with antioxidant action. The objective of this work was to evaluate the total phenolic profile and antioxidant activity by the DPPH and FRAP methods of the fermented cashew beverage from the cultivars CPP 1001 and EMBRAPA 51 from the commercial brewing yeast of the species FERMENTIS brand Saccharomyces cerevisiae under different conditions Temperature and pH. There was variation between the values of the antioxidant activity between the fermented ones, being observed a greater antioxidant activity in the fermented EMBRAPA 51 for DPPH and FRAP.