In the barrel aging system, the problem of how to reduce the aging time without any quality reduction always bothers the oenologists. During aging, a small amount of oxygen can reach the inner barrel through the semipermeable walls and many chemical reactions tend to occur near the interface of inner barrel wall. Therefore, a concentration gradient of the products builds near the barrel wall and the accumulation of these products may form a reduction barrier, which prevents fresh wines from reaching the neighborhood of barrel wall. Consequently, the aging reactions are slowed. Recently, a non-deleterious barrel aging system was developed to breach the reaction barrier and accelerate aging (Eustis, 2010). In this semipermeable wine aging container, either an internal device or an external device can be fitted, such as an internal circulating pump and an external pump, so that a liquid motion is induced mechanically and fresh wine is brought to the neighborhood of barrel wall to accelerate aging. Furthermore, Eustis (2010) claimed that with the help of the mechanical motion of liquid, the oxygen transfer from barrel surface to the inner barrel can increase.