1. 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。

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