酒制作为中药炮制的经典方法，通常用于中药的减毒存性、增效改性或定向引导药效。通过以酒制、药性、增效机制等关键词，检索PubMed、Web of Science、中国知网及万方等数据库文献，发现传统酒制采用的酒种以黄酒为主；酒洗、酒炒、酒蒸等酒制方法特色鲜明，沿用至今；现代炮制工艺聚焦关键参数的优化。酒制通过物理溶解与促进细胞渗透、酶促反应与非酶促反应的协同使中药成分转化。以多靶点网络与微生物群的靶向代谢调控等机制，实现中药寒热药性的定向调控及增效减毒。未来研究应关注数字化的工艺质控标准，跨学科深入解析酒制对于药效成分群的影响及寒热药性定向调控机制，期望为酒制工艺的标准化、现代化发展及中药炮制理论科学内涵阐释提供参考。

As a classic method of traditional Chinese medicine (TCM) processing, wine-processing has been employed for toxin reduction and preservation of medicinal properties, efficacy enhancement and medicinal property modification, or purposely guiding the therapeutic effects of herbal medicines. This review retrieved literature from PubMed, Web of Science, China national knowledge infrastructure (CNKI), and Wanfang databases using keywords including “wine-processing” “medicinal properties” and “efficacy-enhancing mechanisms”. Findings indicate that traditional wine-processing predominantly utilizes HuangJiu, with distinctive techniques such as wine rinsing, wine stir-frying and wine steaming remaining in current practice. Modern processing technology emphasizes optimization of critical parameters. Wine-processing facilitates component transformation through physical dissolution, enhanced cellular permeability, and synergistic enzymatic/non-enzymatic reactions. Mechanisms involving multi-target networks and microbiota-targeted metabolic regulation, enable directional modulation of herbal cold/hot properties alongside efficacy enhancement and toxicity reduction. Future research should prioritize establishing digitalized process quality control standards, conduct interdisciplinary investigations into wine-processing effects on efficacy-related component groups, and elucidate directional regulation mechanisms of medicinal properties. These advancements are anticipated to promote standardization and modernization of wine-processing techniques while scientifically interpreting the theoretical foundations of TCM processing.

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国家自然科学基金资助项目（82474144）；浙江省万人计划科技创新领军人才项目（2022R52031）；浙江中医药大学科研资助项目（2025JKZDZC04）