Enhanced Therapeutic Potential of Chinese Herbal Medicine by Homebrewed Monascus Purpureus Fermented Rice Wine

Abstract This study examines the historical and medicinal role of alcohol in traditional Chinese medicine (TCM), with particular emphasis on rice wine. After outlining archaeological and textual evidence of alcohol’s therapeutic use, the research addresses the underexplored role of rice wine by analyzing homebrewed, herb-infused variants. Using flow injection analysis (FIA) and Fourier-transform infrared spectroscopy (FTIR), the study evaluated antioxidant activity and bioactive compound retention. Results show that naturally fermented, herb-infused rice wines, especially red rice wines fermented with Monascus purpureus, exhibit superior antioxidant properties, suggesting their potential as effective vessels for enhancing the therapeutic benefits of Chinese herbal medicine.