Abstract
Two different kinds of wine, one made from rice material and the other from maize material, were aged using 20 kHz ultrasonic waves (accelerated aging), which is widely used commercially. These two kinds of wine were also aged for 1 year in fired clay containers (standard aging, a standard conventional aging time in Asian market of rice wine). Comparisons of pH value, alcohol content, gas chromatography measurements, sensory evaluation and the time of aging were made between the two different aging processes on each of the wines. Results showed that the 20 kHz ultrasonic waves treatment aged rice wine much more quickly than standard aging, with similar quality, but did not age maize wine with comparable quality. The 20 kHz ultrasonic waves treatment has potential as a good alternative method of aging wine made from some materials but not all.
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