Fermented beverages promote an effective use of the present bioactive compounds in fruits, besides guaranteeing economic benefits. Bioactive compounds are desirable for their antioxidant capacity The aim of this work was to characterize physicochemically and to determine bioactive and volatile compounds in jabuticaba fermented beverages (JFB), evaluating the effect of the type of pulp removal on its quality. JFBs were produced from pulps, obtained by manual (MNPR) and mechanical pulp removal (MEPR), inoculated with Saccharomyces cerevisiae. JFBs elaborated were consonant with Brazilian legislation, alcoholic grade from 12 to 14 ° GL / 20 ° C. Total acidity values ranged from 175.33 to 200.67 meq.L-1 above the limit established by Brazilian legislation for table wine. Total sugar content ranged from 5.12 to 5.88 g.L-1, characterizing beverages as semi-dry according to Brazilian legislation. Bioactive compounds, total phenolics (TP) and flavonoids were determined by spectrophotometry. Organic and gallic acids were quantified by HPLC-DAD. The highest TP contents (431.7 mg gallic acid / L), polyphenols (10.18 g.L-1) and total tannins (3.38 g.L-1) were found in the JFB prepared by MEPR. Flavonoid concentrations varied between 93.1-140.0 mg quercetin / L. The JFB made with MEPR obtained the highest content of gallic acid (91.8 mg.L-1). The major organic acids identified and quantified in JFB were malic acid and tartaric acid. The JFB volatiles profile, extracted by HS-SPME, was analyzed in GC/MS. Among the identified volatile compounds, 2-phenyl-ethanol, 2-ethylhexanol, ethyl acetate, octanoic acid, 10-epi-γ-Eudesmol, α-eudesmol and γ-Eudesmol were the most abundant in the chromatographic profile. Last three were also found jabuticaba fruit. These can be used as JFB markers because they are characteristic of aroma jabuticaba. 48 terpenes were identified in the JFBs. Therefore, the jabuticaba fermented beverage elaborated using mechanical pulp removal presented higher concentrations of bioactive compounds, as well as better volatile profile.