| Summary: | <i>Cynanchum bungei</i> Decne is an agricultural crop with a high starch content and contains bioactive compounds with anti-tumor, anti-depressant, anti-oxidant, and other activities. In this work, three concentrations of <i>C. bungei</i> Decne, namely, 5%, 15%, and 25%, were added to media to brew <i>C. bungei</i> Decne rice wine. The basic physical and chemical properties, antioxidant activities, sensory characteristics, and volatile components of <i>C. bungei</i> Decne rice wine were determined. Furthermore, the effects of <i>C. bungei</i> Decne extract on the cell viability, alcohol dehydrogenase activity, and glucose absorption capacity of <i>Saccharomyces cerevisiae</i> were analyzed. The results showed that the main active compound contents and antioxidant activity of the rice wine were increased with the increase in the <i>C. bungei</i> Decne added. However, the vitality of <i>Saccharomyces cerevisiae</i> was inhibited by <i>C. bungei</i> Decne to some extent. Combined with a sensory evaluation, 15% <i>C. bungei</i> Decne was found to be the optimal additive concentration with which to brew <i>C. bungei</i> Decne rice wine. These data provide a theoretical basis for the development of <i>C. bungei</i> Decne rice wine.
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