The jabuticaba (Plinia Trunciflora) has functional characteristics and pigmentation of interest in the development of new products for nutritional and sensorial interest. This work aimed to develop a fermented alcoholic beverage from jabuticaba shells and another with pulp this fruit to compare fermentation kinetics and also coloration with instrumental color analysis. The pH of the musts was adjusted and the solids were adjusted to 20 ° Brix. During the whole fermentation process the samples were monitored in quantity of solids present, pH and temperature; and after drink finished, instrumental color analysis was performed and the results were treated by STATISTIC 7.0. It was verified during the fermentation that the wort of jabuticaba bark lasted for a further 12 hours to ferment compared to the pulp this fruit wort, the soluble solids decreased more from the medium of the fermentative process to bark beverages and the behavior of Reduction of soluble solids was more stable and faster when using the pulp; the results of pH and temperature were stable and without oscillations. In the Hunter Lab colorimeter it was verified that the lightness of the boar bark drink (0.524a) was lower than the beverage of the pulp (16,882b), then it was evidenced by the colorimeter that the bark beverage presented darker coloration when compared The drink of the pulp and the value of b * was also lower for the drink of jabuticaba bark (0.886c), which indicated more blue tonality. It was concluded that the drink from the jabuticaba bark presented satisfactory results in the study of fermentation kinetics and color instrumental analysis when compared to jabuticaba pulp, so it is possible to take advantage of this bark (agroindustrial residue) for the production of a fermented alcoholic beverage and minimize waste.