Abstract: A device for the accelerated aging of wine consisting of a low direct-current voltage applied to inert electrodes is described herein. The device improves the taste of many wines by accelerating the natural aging process which is primarily a free-radical-induced reaction involving the polymerization and precipitation of polyphenols such as tannins, thus reducing the astringency and improving the taste of many full bodied wines. The device can be miniaturized for use with single servings or scaled up to be applied to large commercial batches. The device has the added feature of being able to reduce the sulfite content of some wines, reducing foul tastes caused by free sulfur dioxide and possibly reducing negative reactions to sulfite for some users of wine.