Physical aging could exteriorly impose field strength or energy on the molecule in liquor, which could further accelerate liquor aging in a short time. 摘要物理催陳是從外部給白酒中的各類物質的分子施加場強或能量，使得白酒在較短的時間內達到老熟。
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. 摘要綜述了利用現代物理技術分別對新酒和新醋進行人工催陳，對發酵食品進行滅菌消毒，對釀酒酵母菌進行人工誘變。
