The results of numerous studies and researches show that wine consumption has beneficial effect on human health. The main components of the wine are water, ethanol, glycerol, organic acids and phenolic compounds. Precisely because of the chemical composition it has been proven that wine has antimicrobial effects against number of pathogens that can cause food spoilage. Along with alcohol, phenolic compounds are considered as the most responsible for such wine characteristics. Due to the specific chemical composition and biological properties of wine, this study aimed to investigate the antimicrobial activity of the wine against pathogenic microorganisms that causes food spoilage. The analysis was carried out on two red and three white wines from the wineries Volarević (Metković) and Krauhter (Kutjevo), against Gram positive (Staphylococcus aureus, Enterococcus feacelis and Listeria monocytogenes) and Gram negative (Salmonella enterica i Escherichia coli) bacterial species. The analyses were carried out using three different methods: minimum inhibitory concentration method (MIC), disc diffusion and well diffusion method. The obtained results indicate a better antimicrobial activity of wine to Gram positive bacterial species in comparison to Gram negative determined by the MIC method. The lowest MIC values show a standard Plavac mali against S. aureus and standard Graševina against L. monocytogenes, while the disc diffusion method has not shown the inhibitory effect of the wine. The most prominent inhibitory effect determined by the well diffusion method was showed standard Plavac mali against S. aureus and E. coli.