Monitoring and Mitigation Strategies for Hazardous Compounds in Chinese Rice Wine (Huangjiu): A Comprehensive Review

ABSTRACT Chinese rice wine (Huangjiu) presents notable food safety concerns arising from the generation of endogenous hazardous compounds during fermentation and the possible carryover of pesticide residues from raw materials. Key fermentation related hazards include ethyl carbamate (EC), biogenic amines (BAs), and higher alcohols (HAs), which have been linked to carcinogenicity and other toxicological effects. This review systematically examines their formation mechanisms, analytical detection methods, and mitigation strategies in Huangjiu. Particular emphasis is placed on the interconnected metabolic networks that drive CO formation; for example, interventions that reduce EC precursors through arginine metabolism may unintentionally increase substrate availability for BA production. This study also consider the shift from traditional to mechanized processing, which can improve hygiene yet may reduce microbial diversity that contributes to flavor development. Applying Margin of Exposure and Acute Reference Dose approaches, we assess the health relevance of these hazards and identify EC as the most persistent concern from a risk‐based perspective. By clarifying metabolic linkages and practical trade‐offs across control options, this review provides guidance for improving both the safety and quality of this traditional fermented beverage.