The objective of this study was to evaluate the antioxidant activity of 19 Brazilian sparkling wines produced by Champenoise and Charmat methods. All sparkling wines tested showed significant antioxidant activity, both in vivo and in vitro assays. In general, the Charmat brut possessed more antioxidant activity than Charmat demi-sec and Champenoise samples. In most of the sparkling wines studied, the majority compound found was gallic acid, although trans-resveratrol, (+)-catechin, (-)-epicathechin and procyanidins B-1, B-2, B-3 and B-4, were also identified. Significant differences were observed in the concentrations of these compounds, when considering the assemblage used and the production methods.