Bioactive composition and pharmacology of red wine, beer, and Huangjiu (Chinese rice wine): a review

Abstract

Red wine, beer, and Huangjiu (Chinese rice wine) are widely consumed fermented alcoholic beverages whose compositions and health effects have attracted considerable interest. Current evidence indicates that fermentation endows these beverages with diverse bioactive compounds such as polyphenols, flavonoids, and other antioxidant constituents that may confer pharmacological activities. However, although numerous studies have compared red wine and beer, particularly with respect to their bioactive components and pharmacological effects, comparative analyses that include Huangjiu within the broader category of fermented alcoholic beverages remain relatively scarce. By systematically comparing their compositional characteristics and health-related effects, this review aims to provide a comprehensive reference for elucidating composition-activity relationships within red wine, beer, and Huangjiu, offering a scientific basis for product innovation and promoting rational consumption.