The phenolic composition of non-fermented jaboticaba pomace (solids derived from the skin, seeds and pulp after juice extraction) and fermented pomace (solids remaining after wine production) were compared using HPLC/ESI-TOF-MS. Fermented pomace contained higher concentrations of quercetin and myricetin while non-fermented pomace contained higher levels of ellagic acid, cyanidin 3-O-glucoside and delphinidin 3-O-glucoside. Fermented pomace retained a dark purple color due to the retention of moderate levels of cyanidin 3-O-glucoside (0.18 mg/g dwb) and delphinidin 3-O-glucoside (0.207 mg/g dwb). Fermented pomace may be added to food products to provide color (anthocyanins) and important biological activities such as such as antimicrobial, antidiabetes and controlling obesity and chronic obstructive pulmonary disease (COPD).