BACKGROUND/AIMS: The aim of the study was to investigate and verify the in vitro and in vivo anti-bacterial activity of wine, alcohol, and vitamin C on Helicobacter pylori (H. pylori) infection. METHODS: Red and white wines, two alcoholic solutions (11% soju of pH 7.8 and pH 3.5, respectively), and vitamin C of variable concentrations were tested. Suspension of 1X10(8) CFU/mL of H. pylori and E. coli were added to the test solutions and then inoculated on the solid agar medium for 0, 5, 15, and 60 minutes, measuring bacterial growth as the number of colonies. In vivo effects of wine and vitamin C on H. pylori-infected gerbil model were also determined. RESULTS: Red and white wines were effective in reducing the number of H. pylori colonies in the first 5 minutes, and interfered the growth completely after 15 minutes, whereas soju of the same alcoholic concentration and the same pH had no inhibitory effects. In vitro bactericidal activity of vitamin C was also observed. Treatment of red wine, white wine, and vitamin C for H. pylori infected gerbils significantly reduced inflammatory scores. CONCLUSIONS: Red wine, white wine, and vitamin C provide an excellent anti-bacterial effect against H. pylori.