It is known that red wine is a fermented alcoholic beverage with characteristics of antioxidant capacity and total phenolic compounds in an important quantity for consumption, but it is also possible to use alternatives of alcoholic fermented beverages from the other fruits or different components outside the pulp keeping the fermentation process similar to that found in the wine fermentation process. Therefore, this work aimed to develop alcoholic fermented beverages from jabuticaba’s peels and grape’s peels to verify existing total phenolic compounds and antioxidant activities in these beverages. Total phenolics were analyzed by AOAC method of the Folin Ciocalteu and the antioxidant activity was carried out from the preparation of the samples with the method of the sequestering the stable radical DPPH. Normally, the average of the total phenolics for red wines from the Paraná State was 1265.50 mg EAG/L (SARTORI et al, 2014), while alcoholic fermented beverages similar to wine obtained from the jabuticaba and grape peels were found values of total phenolic compounds of 1596.60 and 1008.46 mg EAG/L, respectively. As for the analysis of antioxidant activity, from the method of sequestering the stable radical DPPH, it was verified that there was a significant variation (p <0.05) between the samples analyzed, being that the alcoholic fermented beverages of jabuticaba and grape peels resulted in 69.00% and 21.71% of free radical scavenging activity, respectively, such values were higher than the antioxidant capacity of some types of commercial grape wines; therefore is possible to observe that these alcoholic fermented beverages from fruit peels have interesting characteristics to be explored as a beverage alternative containing more phenolic compounds and greater antioxidant capacity, besides generating the use of agroindustrial residues.