Abstract: As fast acting, no additional additives in artificial aging of fermented wine, physical methods are widely recognized in domestic and overseas. Appropriate physical methods are employed to treat with fermented wine could improve the quality of wine, reduce the aging time and increase the efficiency of the enterprise. In this paper, we comprehensively evaluated the artificial aging mechanism, aging effect and range of application of physical methods applied for artificial aging of fermented wine including high hydrostatic pressure, electric field, ultrasonic wave and microwave. We also prospected the future of development direction and application prospect of various artificial aging methods.