Physical aging could exteriorly impose field strength or energy on the molecule in liquor, which could further accelerate liquor aging in a short time. 摘要物理催陈是从外部给白酒中的各类物质的分子施加场强或能量，使得白酒在较短的时间内达到老熟。
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技术分别对新酒和新醋进行人工催陈，对发酵食品进行灭菌消毒，对酿酒酵母菌进行人工诱变。
