Exploring wine-processing: a distinctive classic technique in TCM

Abstract

Wine-processing represents a distinctive technique in Traditional Chinese medicine (TCM) preparation. Refined through millennia of practice, it embodies ancient wisdom in modulating medicinal properties. This method utilizes interactions between wine and herbs to enhance targeted delivery, moderate cold/bitter properties, amplify therapeutic effects, and reduce toxicity. Its clinical significance remains paramount. We systematically analyzed literature from scientific databases (Baidu Scholar, CNKI, Google Scholar, PubMed, ScienceDirect, Web of Science, SciFinder), historical texts, and the 2025 Chinese Pharmacopoeia. Graphical abstracts were generated using the Generic Diagramming Platform (GDP, https://www.BioGDP.com) to identify research gaps and future priorities. Evidence confirmed wine-processing improves channel tropism, enhances kidney/liver tonification, and increases bioactive compound solubility. Nevertheless, significant challenges hinder its modernization. Future research should prioritize process parameter optimization, quality-marker discovery, and multi-omics studies to scientifically elucidate efficacy-toxicity modulation mechanisms and advance clinical translation of this traditional technique.