Four Common Foods That Will Not Deteriorate

By Author: Code Blue
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Food spoilage is very common in our daily life, which has brought us a lot of trouble. But scientific researches and practice have proved that white wine, honey, vinegar and solid sugar will not deteriorate.

Liquor
The wine that the alcohol content is more than 10% itself has a disinfectant effect. In a sealed condition, it is difficult for micro-organisms to penetrate and reproduce, so it will never be spoiled. This does not mean that the longer the wine is stored the better. As for the liquor of general flavor, the taste and smell will fade after five years; Maotai-flavor aged liquor is good wine; and whether Luzhou-flavor liquor stored for many years is a good wine is still inconclusive.

Honey
Fresh and ripe honey is transparent or translucent viscous liquid gel, of which sugar accounts for l 3/4 or more of the honey. It has less moisture content, and bacteria and yeast cannot survive in honey. In addition, honey also contains 0.1% to 0.4% of the inhibitory factors. Therefore, mature honey placed for a long time will not be perishable. But if it is not mature honey or inferior product mixed with ...
... water place, it will ferment to bubble and become sour after some time, thus will be inedible.

Vinegar
Vinegar has antibacterial and germicidal effects, which can be used for food preservation, such as acid stains. The retention period of vinegar is relatively long, but it is also affected by the process, and raw materials. The mature vinegar brewed with better process, if sealed well in a jar and placed under the ground, will be mellower as time passes.

Class of solid sugar
The class of solid sugar includes the commonly used white sugar, soft white sugar, crystal sugar, crystal sugar and so on. Because of the small water content and a powerful osmotic pressure within the structure of solid sugar, the class of solid sugar is not conducive to microbial growth and is difficult to be contaminated. Sugar is often used to preserve food, such as candied fruit, preserved fruit, etc. But sugar is easy to absorb moisture, if placed improperly and the nature changes, it would cause microbial contamination.

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