Fruit wine-making process is the same as making wine from grapes. The berry or fruit mash is first pressed, and then pressed juice is fermented. Berries and fruits contain a wide range of flavonoids and other phenolic compounds. Phenolic compunds are associated with prevention of diseases thought to be induced by oxidative stress, such as cardiovascular disease, cancer and inflammation. Most of these compounds remain present also in berry and fruit products, such as wine. Numerous epidemiological studies indicating association between consumption fruits and berries with a reduced risk from various types of human cancer. Scientific studies indicate that these biologically active compounds positively contribute to human health. Therefore, we have prepared seven different types of fruit wines that vary in composition of total phenols and anthocyanins. Biological activity of prepared fruit wines was tested in vitro against three human tumor cell lines (MCF-7, HeLa, Caco-2). Blackcurrant wine with the largest share of total phenols and anthocyanins showed strongest cytotoxic effect on the proliferation of tumor cells at v/v 10%, while strawberry and apple wines with the lowest share of total phenols and anthocyanins had the least effect. Although the biological activity of extracts varies depending on the type of cell lines, the trend is the same.