Are alcoholic ferments still probiotic?

[Marveen]

Hi, I was just wondering how much if at all the alcohol negates the positives of fermented brews. I know for example (or have read) that read wine is good because of all the reservatrol which isn't found at anywhere near the same levels in grape juice or grapes but that more than a large glass at once and the overall effects of alcohol on your body might lessen the good the wine does.
Does anybody know about this? Are there ways of trying to keep a mixture low alcohol? Would that reduce/improve the amount of good guys etc?