Organic acids in four representative fermented alcoholic beverages: absorption, metabolic fate, and molecular mechanisms of health benefits

Sourness is a pivotal factor governing the sensory quality and consumer preference of alcoholic beverages, serving as a critical indicator for evaluating fermentation normalcy and aging degree. Fermented alcoholic beverages are rich in diverse organic acids that contribute to characteristic sour taste and flavor balance while exhibiting distinct physiological activities and independent health effects. This review focuses on four classic fermented alcoholic beverages (wine, beer, Huangjiu, and Baijiu), systematically discussing the types and content of organic acids present in each beverage. We further summarize the application norms of exogenous organic acid additives in fermented alcoholic beverage production. Additionally, this review comprehensively discusses the absorption mechanisms and metabolic fate of organic acids in the gastrointestinal tract. The tissue-specific health benefits of organic acids across the liver, adipose tissue, intestine, and nervous system are systematically examined, along with the underlying molecular mechanisms mediated through transporter-dependent and receptor-dependent pathway. We have emphasized the potential value of supplementing organic acids through diet. This review aims to provide a comprehensive reference for organic acid profiles in four classic fermented alcoholic beverages, offering a theoretical foundation for quality control, functional development, and rational application of organic acids in food, nutrition, and health fields.