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.

摘要综述了利用现代物理别酒和醋进行人工，发酵食品进行灭菌消毒，酿酒酵母菌进行人工诱变。