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.

摘要综述了利用现技术分别对酒和醋进行人工催陈，对品进行灭菌消毒，对酿酒母菌进行人工诱变。