This study aimed to determine the efficacy of seven predominant wine terpenoids (i.e. α-pinene, limonene, myrcene, geraniol, linalool, nerol, and terpineol) against foodborne pathogenic bacteria, as well as to observe their antioxidant activities. Antibacterial activities were observed against foodborne pathogenic bacteria. MIC₅₀ and MBC values for Escherichia coli, Salmonella enterica, and Staphylococcus aureus were in the ranges of 0.420–1.598 mg/mL and 0.673–3.432 mg/mL, respectively. The terpenoid α-pinene showed the strongest DPPH free radical scavenging (IC₅₀ value = 12.57 ± 0.18 mg/mL) and the highest reducing power (213.7 ± 5.27 μg/mL of L-ascorbic acid equivalents). However, the DPPH free radical scavenging of the terpenoids was found to be lower than that of butylated hydroxytoluene, which is known to be a strong reducing agent. The seven predominant terpenoids in wines that were identified in this study could be new potential sources of natural antibacterial and antioxidant agents for use in the food industry.