Fecha de publicación: 20/09/2022 Fuente: WIPO Wine The invention belongs to the technical field of food, and particularly relates to a method for accelerating aging of fruit wine through cooperation of a cascade pulsed electric field and oak chips. Oak chips are added into the newly brewed fermented fruit wine, and then the fermented fruit wine is sequentially subjected to intermittent low-frequency pulsed electric field treatment, intermittent high-frequency pulsed electric field treatment and continuous high-frequency pulsed electric field treatment. Oak lactone, eugenol, vanillin and other esters and terpene aroma components in the fruit wine treated by the method are increased, low-grade saturated fatty aldehyde, fusel oil and other irritant components are reduced, and the treated fruit wine has the aroma of aged fruit wine, tastes soft and smooth, contains typical aromatic odor of the fruit wine, has prominent, mellow and pleasant flavor when being drunk, and is suitable for being drunk by people. The aging is equivalent to natural aging for 3-5 years, so that the aging period of the fruit wine is greatly shortened