Accelerating the aging of new wine and new vinegar, sterilizing fermented foods and mutagenizing Saccharomyces cerevisia by modern physical technology were reviewed in this paper.

摘要综述了利物理技术分别对酒和醋行人工催陈，对发酵行灭菌消毒，对酿酒酵母菌行人工诱变。