| The fresh wine is tasted rough. It needs long enough time to store so as to perfect the whole quality of wine. Then it tasted mildly with weakness of irritant, and the wine body become more full and robust, and its structure more plentiful. However, the natural aging costs very long time, bigger storeroom and more containers are necessary, and take the massive floating capital. So the manual accelerate ripeness brewage emerges as required. Mainly involves electricity, magnetism, sound, light, infrared, radiation physics science.High voltage pulsed electric field (PEF) is one of promising technology which developed recent years. Because of its particular character like evenly passing, short treating time, little heat production, it has become one of the most active research domains in international food technology. In present cases, PEF is mostly used for bactericidal action. However, no study has been reported on its using in the modification of claret.In this research as initial stage, we used PEF to improve the quality realize the accelerate ripeness of fresh claret through regulating the pulse counts, electric field intensity, treating temperature, and consequently improve its quality and reduce the aging period. PEF costs little power. Furthermore, it needs simple equipments and is more suitable for plants to produce on a large-scale. So PEF possesses great practical usages and valuable applications. Because of the physical character have the direct relation to the wine body. In this paper, we analyzed the main characters and the aspects below are under research:1. Measured main characters of claret produced in 2003, 2004, 2005 respectively through general methods. The results indicated that: as the wine age got older, the contents of dry exudation and volatile acid in claret rose and the pH value, conductivity augmented as well. The data indicated that: as the wine age got older, the contents of ethanol and total acid decreased. The changing trend of the contents mentioned above was the general rule during brewing.2. Dealing with the fresh claret under different pulse counts, electric field intensity and treating temperature to accelerate ripeness through mono-factor experiments. We measured the main physical index of the wine before and after treatment respectively and compared with the original wine without PEF manipulation. The results indicated that: with the intensity increasing, the contents of ethanol in wine decreased while dry exudation, the change of volatile acid was not obviously, total acid had the tendency of increasing, at the higher intensity it was higher than the original wine. The pH value rose as well after the sample treated by PEF. Every index of the as-treated wine excelled the one produced in 2005, some of index closed even excelled the one produced in 2003. It meant that ripeness accelerate could be achieved through treating with PEF which could also improve the quality in a short time. 3. Through the physical index variation, we confirmed the PEF treated parameters of orthogonal tests: electric field intensity as 5, 10, 15kV/cm; pulse counts as 2, 5, 10; treating temperature as 10, 15, 20~C. Using SPSS software, to analyze the influence of various electric field factors to the physical index, combined the sense estimation of the original wines of three ages, nine wines in the orthogonal test, we confirmed effect factors of PEF in order: pulse counts＞electric field intensity＞treating temperature, and the optimum parameter: pulse count (C) was 2, electric field intensity (E) was 5kV/cm, and treating temperature was 10℃or 15℃.In conclusion, after claret treated with PEF, its ripeness could be accelerated, and the brewing time could be shortened, and the quality could be improved significantly in a short time.
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