The elaboration of acerola “wine” has the potential to produce a new beverage with nutraceutical properties due to high bioactive compounds contents in the fruit. The objectives of this study were to evaluate different methods for the elaboration and characterize the physicochemical quality, phenolic compounds profile, and antioxidant capacity of acerola “wines”. The wines were made from ‘Junko’ acerola following the procedures stablished for rosé wines. The changes in method were characterized by T1) the use of frozen acerola pulp; T2) the use of fresh acerola fruit pressed in a hydraulic press; T3) subjecting acerola fruit to cold maceration at 8ºC for 24h prior to alcoholic fermentation, followed by pressing; T4) subjecting acerola fruit to maceration during alcoholic fermentation for 96h, followed by pressing. All musts were prepared with mineral water in a proportion of 1:1 by weight. The yield of acerola in wine was at least 70%. The wines had pH values ranging from 3.54 to 3.65, total and volatile acidity ranging from 70.60 to 98.77 meqL-1 and 13.84 to 16.54 meqL-1, respectively, and alcohol content between 9.4 and 10.5%. According to the CIELab system, the color of acerola wine was classified as jambalaya color (#5a3013). The ascorbic acid content was quite high, especially in wines from treatments T1 and T4, which presented 244 mg100g-1. Additionally, T4 stood out in the content of 13 of the 16 phenolic compounds quantified by HPLC-DAD, in total phenolics (5205.36mgL-1), monomeric anthocyanins (26.00mgL-1) and antioxidant activity determined by the DPPH and ABTS assays (30.13 and 25.99 mmolTEAC L-1, respectively), mainly due to the higher levels of isorhamnetin-3-O-glucoside in this treatment. Although the four methods can be used for the elaboration of acerola wine, although applying the fruit maceration for 96hrs together with the alcoholic fermentation resulted in greater beverage nutraceutical properties.