Food spoilage is common in life, and it also brings us a lot of troubles, but scientific research and practice have proved that certain foods will not degenerate under the correct storage conditions. 1, white wine Liquor with more than 10% alcohol content has its own disinfection. Under sealed conditions, microorganisms are not easily invaded and difficult to reproduce, so they are never degenerate. However, this does not mean that the longer the wine is kept, the better. After 5 years of ordinary flavor liquor, the taste will be lighter and the aroma will be weakened; the Maotai-style wine is a good wine, but whether the aroma stored for many years is good Wine is currently inconclusive. 2, honey Fresh and mature honey is a transparent or translucent jelly-like viscous liquid. Sugar accounts for more than 3/4 of the total amount of honey and has a low moisture content. Bacteria and yeast cannot survive in honey. In addition, honey also contains 0-1% to 0.4% of bacteriocin. Therefore mature honey is not easy to degenerate for a long time. However, if it is not mature honey or a poor quality product that has been mixed with water, it will ferment and bubbling, sour, and inedible for a while. 3, vinegar Vinegar has antibacterial and bactericidal effects and can be used for preservation and preservation of food, such as sour stains. The vinegar has a relatively long shelf life, but it is also affected by the process and raw materials. Better brewing vinegar, sealed with jars and placed underground, the longer the vintage, the more mellow the taste. 4, solid sugar Solid sugars include commonly used white sugar, white sugar, rock sugar, and single crystal rock sugar. Solid sugars, due to their low internal water content and strong osmotic pressure, are not conducive to the growth of microorganisms and are difficult to be contaminated. Sugar is also commonly used to preserve foods such as candied fruit and preserved fruit. However, sugar tends to absorb moisture. If it is improperly placed and its nature changes, it will be contaminated by microorganisms. 5, salt Salt is the main component of sodium chloride, chemical properties are very stable. Like sugar, table salt is often used to preserve food and is a natural preservative. The iodized salt that we often eat, if it is not protected from light and high temperature, the iodine content will be reduced for too long, but the quality of salt will not change. SHAANXI HAIBO BIOTECHNOLOGY CO., LTD , https://www.rozenbio.com