Fermented wine with medicinal and edible materials is rich in active substances and has high nutritional characteristics. On the basis of work, this article reviewed the recent advances in the application of the medicinal and food homologous raw materials in fermented wine, fermentation technology, the changes and causes in main active substances in fermentation process, and the functional evaluation of fermented wine. The purpose of this paper was to provide a reference for the further study of fermented wine with medicinal and food homologous raw materials, and further enhance the added value of wine products with medicinal and food homology.

You do not currently have access to this content.