To shorten the maturation process and provide experience for industrialization,a traditional Chengang Chinese rice wine was chosen to be the object and the stainless steel coil pipe in certain size was used as the container in the demonstration of the effects of ultrasonic treatment on maturation under 25kHz,30kHz and 35kHz frequencies,0~100W/L power densities and 0~2.0h treatment time by groove style ultrasonic equipment fitted with three frequencies.Meanwhile,the research of the influence caused by different materials of container and different sizes of coil pipe was conducted.Comparisons of total esters,fusel oils,total titratable acidity,sensory evaluation and corresponding Pearson correlations were made between different aging processes on each of the Chinese rice wine.It was found that the Chinese rice wine processed under 25kHz had high sensory value;Satisfying aging effects could be achieved when the power density reached 300W/L;Temperature plays an important role in the process of maturation,good aging effect could be achieved when the temperature was controlled under 40℃;Treatment time should be appropriate,0.75h process could possess the desired characteristics of aging.Under 35kHz,there was no significant influence on sensory quality and the components of Chinese rice wine,which was in different materials of container and sizes of coil pipe,but the influence was obvious under 25kHz and 30kHz.The results conclude that the ultrasonic wave treatment is a good alternative method of Chinese rice wine to shorten the maturation time and to improve the quality of fresh Chinese rice wine,if favorable conditions are chosen.