Using the "cavitation" effect of ultrasound, the method of accelerating the aging of liquor according to different frequency power and other functions is the effect of applying sound field strength to various substance molecules in the liquor from the outside. Its effects are shown in the following three aspect:

　　 (1) Promotion of association: Enhance the affinity between polar molecules, which not only enhances the degree of association between alcohol molecules and water molecules, but also may form a larger and firmer association group between polar molecules. At the same time, in order to promote the enhancement of the esterification reaction and the production of ester molecules in the system, certain esters and acids may also be associated with this association group.

　　 (2). Enhance the molecular activation energy of various substances: increase the effective collision rate between molecules, accelerate the esterification, condensation, redox and other reactions, which is beneficial to the formation of alcohol ester brewing aroma of wine.

　　 (3). Accelerate the volatilization of low-boiling point components: due to the increase of molecular kinetic energy, the possible presence of hydrogen sulfide, acetaldehyde and other components are accelerated to escape from the liquor. The time of wine is generally as long as several years or even more than ten years, and ultrasonic treatment can greatly shorten the aging time. Experiments have shown that for general alcohol, ultrasonic treatment for 10 minutes is equivalent to shortening the aging time of one year. The use of ultrasonic treatment in beer production can also save raw materials. For example, if 174KHz ultrasonic treatment is used for 30 minutes at 50°C, the amount of hops can be saved by one-third-from the "Ultrasonic Handbook"