327 results about "Yield (wine)" patented technology

The invention relates to a mulberry biological wine and a brewing process thereof. Glutinous rice and rice are used as main raw materials in a weight ratio of 1.8-2.2:1, and saccharification extract, alcoholic yeast, bioenergetic element and mulberries are added. The mulberry bio-wine of the present invention has an alcohol content equivalent to that of white wine, and is not produced by a blending process in the brewing process, but is completely brewed from grains and plants. At the same time, the alcohol content of the mulberry bio-wine of the present invention is formed at one time during the brewing process , the prepared mulberry bio-wine has no alcohol smell in the mouth after drinking, no feeling of thirst, sobers up quickly, does not hurt the body, the brewing process of the mulberry bio-wine is reasonable and simple, the wine-making time is short, the wine yield is high, and food is saved.

The invention relates to a green tea bio-wine and its brewing process. Glutinous rice and rice are used as main raw materials in a weight ratio of 1.8-2.2:1, and saccharification extract, alcoholic yeast, bioenergy essence and green tea are added. The green tea bio-wine of the present invention has an alcohol content equivalent to that of white wine, and is not produced by blending in the brewing process, but is completely brewed from grains and plants. At the same time, the alcohol content of the green tea bio-wine of the present invention is formed at one time during the brewing process , the prepared green tea bio-wine has no alcohol smell in the mouth after drinking, no feeling of thirst, sobers up quickly, does not hurt the body, the brewing process of the green tea bio-wine is reasonable and simple, the brewing time is short, the yield is high, and food is saved.

The invention belongs to the technical field of foods or medicine and provides a truffle wine and a preparation method thereof. The preparation method enables truffle mycelium to be improved by 69%, truffle extracellular polysaccharide yield is improved by 150%, and bacterial intracellular polysaccharide is improved by 57%. The preparation method is simple and easy to operate and suitable for industrial production.

The invention provides a yellow rice wine production technology by mixing wine with dregs after fermentation in front fermenting cylinder and front fermenting pot, which comprises the following steps: preparation of rice, fermentation in front fermenting cylinder, fermentation in front fermenting pot, fermentation in the back fermenting pot, and preparation of finished product. In the fermentation in the front fermenting cylinder, yeast for brewing rice wine, cooked wine yeast, raw wine yeast and rice are added for diastatic fermentation, and in the fermentation in the front fermenting pot, yellow rice wine active dry yeast after activation, raw wine yeast, pure enhanced raw wine yeast, alpha-amylase, saccharogenic amylase, acidic protease and lactic acid are added for diastatic fermentation, and then two parts of wine with dregs are mixed and added into the back fermenting pot for diastatic fermentation, protein decomposition, etc.; the invention employs multi-strain and multi-enzyme system for biochemistry reaction and wine substance metabolism, and the invention has the advantages of good raw material decomposition, complete diastatic fermentation, high liquor yield, short fermentation period and perfect yellow rice wine quality. Most production processes of the present invention employs mechanized line production, thereby realizing effective automation control of fermentation process, preventing acetification of wine with dregs, improving output and stability of wine, reducing labor intensity and improving production benefit.

The present invention discloses a highly-flavored liquor production method capable of reducing extruded waste vinasse residual starch. The method comprises processes of: stripping a pit to take vinasse out of the pit; preparing vinasse and mixing; carrying out wine obtaining grain steaming; preparing nutrition vinasse; inoculating vinasse and culturing; preparing surface vinasse; splashing water and adding distiller's yeast powder; transferring to the pit; and carrying out pit sealing fermentation. With the method of the present invention, the extruded waste vinasse residual starch content issignificantly reduced to 2-5%, and waste lees can be prepared without secondary fermentation so as to significantly reduce production cost; the upper layer vinasse with poor quality can be changed into the surface vinasse, then changed into the extruded waste vinasse, and finally changed into the waste lees in each turn of the method, and the lower layer vinasse can be continuously adopted as thegrain vinasse to enter the pit so as to improve vinasse quality and wine quality; use amount of bran hulls, water and other ingredients between retorts are regular; acidity of the vinasse entering the pit, starch content, and water content of the vinasse are easily grasped; quality product rate and wine yield of the whole pit output are respectively increased by 0.5-1%; and the method has characteristics of simple process, easy operation, no addition of production equipment, and good quality of produced wine, and provides a reliable guarantee for promotion and application of highly-flavored liquor production enterprises.

The invention provides an isolated culture method of caproic acid bacteria in pit mud. The isolated culture method comprises the following steps of carrying out enrichment culture by using an RCM liquid culture medium, and performing isolated culture on caproic acid bacteria in Luzhou-flavor liquor pit mud by using an external electric field, thereby shortening the acquisition time of caproic acidbacteria, and enhancing the caproic acid production capacity of caproic acid bacteria. The method can meet the requirement for isolated culture of microorganisms in the research direction of white spirit brewing, vinegar brewing, fermented food and the like, the yield of caproic acid in the caproic acid bacteria fermentation liquor obtained through the method can reach 15-18 mg / mL, the method hasthe advantages of being simple, rapid and efficient, isolated culture time of caproic acid bacteria is greatly shortened, production efficiency is improved, and aging of pit mud is accelerated, and the high-quality wine rate of a manufacturer is improved.

The invention discloses a solid distillation method for making wine, belongs to the technical field of wine making, also discloses a solid distillation device for the solid distillation method and provides a solid distillation method for making wine. According to the method, the filling speed of fermented grains is high, and the fermented grains do not generate a great amount of heated collapse in the distillation process to cause influence on the yield and the quality of made wine. Meanwhile, the invention also provides the solid distillation device for the solid distillation method. According to the solid distillation method, when the fermented grains are filled from bottom to top in a layer-by-layer manner, all the layers of fermented grains are separated by a supporting structure which is arranged in a retort barrel and is provided with ventilating holes, and are mutually independent by the supporting structure; the solid distillation device comprises the retort barrel with a hole bottom plate at the bottom and also comprises at least one set of supporting structure with the ventilating holes, wherein all the supporting structures are respectively arranged above the hole bottom plate in the retort barrel in sequence.

The invention relates to low-yield isoamylol and high-yield beta-phenylethanol yeast, an isolated culture method thereof and an application of the yeast. The low-yield isoamylol and high-yield beta-phenylethanol yeast is named as a Candida humilis YS023A strain, the strain is collected in a general microorganism center of a China Committee for Culture Collection of Microorganisms on No. 3, No. 1 courtyard Beichen West Road, Chaoyang District, Beijing on February 25, 2019, and the collection number of the strain is CGMCC NO:17257. The yeast has excellent characteristics of low-yield isoamylol and high-yield beta-phenylethanol and excellent sugar, alcohol and acid resistance, and the sugar utilization rate, the fermentation capacity and the ethanol production capacity of the yeast are good.The yeast is used for production of strong-flavor and rice-flavor Baijiu and has great significance for increasing of high-quality product rate and wine outlet rate of raw wine.

The invention discloses functional yellow wine enriched in ferulic acid and a production method of the functional yellow wine, belonging to the technical field of food brewing. The aspergillus niger CCTCC NO:M 2015202 feruloyl esterase, amylase and cellulase are high in activity, when the enzymes are added into the yellow wine fermentation process, normal fermentation of the yellow wine is not influenced, saccharifying of raw materials in the yellow wine production process is accelerated, the yellow wine production and fermentation cycle is shortened, and the original flavor and taste of the yellow wine can be maintained. The method disclosed by the invention comprises the following steps: by taking sticky rice as a raw material, inoculating aspergillus niger strain spore suspension containing high-yield feruloyl esterase during jar dropping, adding wheat bran with high ferulic acid content, performing primary fermentation, secondary fermentation, pressing, boiling wine, filling, sealing the jar and the like. The yellow wine produced by the method disclosed by the invention is enriched in ferulic acid and has the effects of resisting oxidation, reducing blood pressure, resisting thrombus, reducing blood fat, resisting bacteria, diminishing inflammation, preventing cancers, protecting the liver, treating the diabetes and the like. Moreover, the production process is energy saving and environmentally friendly, and the additional value of byproducts of wheat production is improved.

The invention relates to a five-grain bio-wine and its brewing process. Glutinous rice and rice are used as main raw materials in a weight ratio of 1.8-2.2:1, and saccharification extract, alcoholic yeast, bioenergy, millet, wheat and green beans. The five-grain bio-wine of the present invention has an alcohol content equivalent to that of white wine, and is not produced by a blending process in the brewing process, but is completely brewed from grains and plants. At the same time, the alcohol content of the five-grain bio-wine of the present invention is formed at one time during the brewing process , the prepared five-grain bio-wine has no alcohol smell in the mouth after drinking, no feeling of thirst, sobers up quickly, does not hurt the body, the brewing process of the five-grain bio-wine is reasonable and simple, the brewing time is short, the yield is high, and food is saved.

The invention discloses a preparation method of micro-ecological strengthening fluid for soft ecological pit mud, and belongs to the technical field of brewing. By virtue of additional inoculation of ester-producing yeast and pit mud functional microorganism, the aging direction of the soft ecological pit mud in a fermenting process is guided; therefore, the stability of a micro-ecological system in a new pit is enhanced, the aging time of artificial pit mud is shortened, the wine quality and high-quality rate achieved by using the new pit are improved, and stable and high-quality yield of the new pit is realized. Meanwhile, the preparation method is suitable for renewal of an aged pit.

The invention discloses a brewing method for improving the quality of yellow wine produced by liquefaction method, and belongs to the technical field of yellow wine brewing. The method includes the steps that mixed culture of a rice wine yeast and saccharomycopsis fibuligera selected from a Shaoxing rice wine starter xiaoqu is adopted to prepare a high-temperature saccharified wine starter, and alactic acid bacterium culture liquid is used for ingredient preparation for rice wine production to achieve the purpose of improving the aroma and taste of the rice wine. According to the brewing method, an appropriate amount of the saccharomycopsis fibuligera is added, proteases produced by the saccharomycopsis fibuligera can hydrolyze proteins into amino acids, and an appropriate quantity of theamino acids can promote yeast fermentation and improve the yield of the yellow wine; the saccharomycopsis fibuligera has high ester-producing capability; organic acids in the lactic acid bacteria culture solution are precursor substances of esters, and are favorable for fermenting and ester production of the saccharomycopsis fibuligera. The aroma and taste of the yellow wine are superior to the yellow wine prepared by the prior art liquefaction method.

The invention belongs to the field of yellow rice wine brewing and particularly relates to new process for brewing yellow rice wine. Based on 125 kg of rice, ingredients comprise 3-4 kg of wheat koji, 0.5-1.25 kg of raw material yellow rice wine distiller's yeast and 125-150 kg of water. Operation procedures include: (1) soaking rice for 12-15 hours; (2) steaming rice: steaming the soaked rice; (3) cooling the steamed rice; (4) making mash and fermenting: adding 125-150 kg of water into a fermenting cylinder, adding cooled steamed rice, adding raw material yellow rice wine distiller's yeast, stirring fully to enter a natural fermenting stage; (5) squeezing and filtering: pumping mature fermented mash into a plate frame air film presser, filling into a pressing bag to press and separate dross, and filtering wine; and (6) sterilizing and packaging: heating and sterilizing the filtered clear transparent wine, and filling the wine into a jar to be sealed. The new process is few in ingredients, low in production cost, high in yield and good in taste and increases sugar degree under the condition that alcoholic strength is not reduced.

The invention discloses a wine saccharomycopsis vini LA24, and the preservation number is CGMCC No.13676. The saccharomycopsis vini can be applied to the production of monoterpene organisms and the mixed fermentation with saccharomyces cerevisiae to brew wine. Compared with a model saccharomyces cerevisiae strain, a YPD culture medium is taken as a substrate, the strain is fermented to acquire four monoterpenes of citronellol, geraniol, linalool and alpha-terpilenol, but the saccharomyces cerevisiae rarely produces or completely does not produce monoterpenes. The strain is separated and identified from a grape garden for the first time in the domestic country, and that the strain in the wine saccharomycopsis vini has the capability of de novo synthesis of the monoterpenes is confirmed for the first time. The acquisition of the strain provides important material and technique supports for the development of the high-yield monoterpene engineering bacteria.

The invention discloses functional yellow wine enriched in glycopeptide and a production method thereof, belonging to the technical field of food brewing. The production method disclosed by the invention comprises the following steps: inoculating activated high-yield glycopeptide yeast while falling into a cylinder by taking sticky rice as the raw material, then, primarily fermenting, secondarily fermenting, squeezing, adding yellow wine lees protein extracts, boiling wine, filling, sealing a jar, etc. The yellow wine produced by the invention is not only enriched in glycopeptide but also has the functions of alleviating liver injury, resisting ulcer, increasing immunity, improving sleep, improving memory and the like; furthermore, the production process is energy-saving and environmentally friendly; and thus, the additional value of by-products generated by production of the yellow wine is increased.

The invention discloses heat-resistant, acid-resistant and ethanol-resistant wine brewing yeast and a wine brewing leavening agent. The wine brewing leavening agent is obtained by taking wheat bran, corn powder and rice husk as raw materials, adding water to moisten the materials, steaming the materials on a steamer, adding a seed solution of the heat-resistant, acid-resistant and ethanol-resistant wine brewing yeast and culturing. The excellent wine brewing leavening agent is used for a production process of Luzhou-flavor liquor, the use amount of wine brewing yeast can be reduced, the use ratio of starch is increased, the yield of liquor can be increased by 2.3-4.5%, esters, aldehydes, acids and alcohols substances in brewed liquor are increased, the taste of the wine is coordinated, the Luzhou flavor is typical and outstanding, and the quality of products is stable.

The invention relates to a processing method for instant peanut vine mixing powder, belonging to the technical field of agriculture product processing. The processing method is realized through the following steps: selecting fresh and tender peanut vines without diseases or insects; cleaning, cutting into fragments and carrying out steam treatment; carrying out deastringency treatment on the peanut vine fragments; spraying mixed liquor of yellow wine and sodium caseinate on the peanut vine fragments after deastringency treatment, wrapping by lotus leaves, and steaming; adding boiled water in the steamed peanut vines, adding a quality improver, stirring, homogenating, gelatinizing, grinding by a colloid mill and homogenizing by virtue of a high pressure homogenizer to obtain homogenized peanut vines; and carrying out spray drying on the homogenized peanut vines to obtain instant peanut vine edible powder. The instant peanut vine mixing powder prepared by the processing method disclosed by the invention is rich in nutrients, has calming and reposing functions, improves nutrition value by adding the quality improver comprising yam flour, increases powder yield of spray drying, enhances the absorption and utilization rate, and has low agglomeration rate after rehydration, good dispersion uniformity and good palatability.

The invention discloses a production method of soft sesame-flavor white wine with high ester yield, relating to the technical field of wine making. The production method comprises the following steps:raw material proportioning, raw material treatment, raw material cooking, distiller's yeast stirring, accumulation, cultivation saccharification, fermented grain saccharification and distillation, fermented grain fermentation, pit discharging, wine cooking and storage, blending and storage of finished wine and the like. By soaking grains with hot water and steaming the raw materials in clear soup, the water absorption and gelatinization of red grain starch can be promoted, and the grains can be easily and thoroughly cooked when being cooked, so that the generation of mellow sweet substances is promoted, meanwhile, the raw material flavor and foreign flavor produced in a mixed steaming process can be effectively eliminated, the wine can be relatively clean, and the purity and cleanness ofthe wine can be improved; and compared with sesame-flavor white wine produced by virtue of prior art, the gentleness, softness and comfort are remarkably improved. Compared with the prior art, production method has the advantages that the high-quality wine rate is increased by 25%, the content of ethyl hexanoate is increased by 2-5 times, the richness and mellowness of the sesame-flavor white wineare increased, and a wine body is fine and plump and has obvious perception characters and special individuality.

The invention discloses a production method of coffee wine. The production method comprises the following steps: grinding roasted coffee beans to be 80-mesh by a grinder, fermenting 50 kg of coffee beans, 0.3-0.35 kg of yeasts, 0.15-0.2 kg of soft sugar and 125 kg of water at 23-25 DEG C for 8-10 days, distilling, and cooling to obtain the finished coffee wine. The coffee wine is rich in nutritional ingredients of coffee, high in wine yield, low in labor intensity, good in mouth feel and short in production cycle.

The invention discloses a fruit wine fermentation tank with a clarification function. The fruit wine fermentation tank comprises a base, the upper surface of the base is fixedly connected with a plurality of support seats, the top ends of the support seats are fixedly connected with a tank body, a liquid outlet is formed in one side of the tank body, a liquid outlet pipe is arranged in the liquidoutlet, one side of the liquid outlet pipe is fixedly connected with a valve, one inner wall of the liquid outlet pipe is fixedly connected with a baffle, a first connecting hole is formed in one sideof the liquid outlet pipe, a sleeve is arranged in the first connecting hole, the top end of the sleeve is fixedly connected with a mounting frame, one side of the mounting frame is movably connectedwith a second rotating shaft, one end of the second rotating shaft is fixedly connected with a rotating handle, and a plurality of connecting rods are fixedly connected to one side of the second rotating shaft. The fruit wine fermentation tank can not only improve the wine yield of the fermentation tank and the output of fruit wine, but also can separate the fruit wine from pomace, clarify the fruit wine and improve the quality of the fruit wine, and can increase the utilization rate of fruit pulp by squeezing the pomace and save the production cost.

The invention relates to a seedling period management method of grapes. The method comprises the following steps that (1) when grape sprouts grow to the height being 20cm, trunks are determined according to the planting density; (2) when the sprouts grow to the height being 40cm, the number of major vines is determined according to the planting density; (3) when the major vines grow to 100cm, core picking is carried out, for subsequent growing sub branches, 3 to 5 leaves are left for core picking for the topmost end lengthening branches, only one leaf is left for core picking for the rest branches, and the operation is repeatedly carried out in such a way until the sub branches do not grow; (4) the major wines are introduced and tied onto an iron wire in time; (5) after the fixed planting, a proper amount of water is watered in time, and the topdressing and the watering are carried out for four to eight times in the whole growth period; and (6) the winter trimming is carried out in half a month before the icing, four to seven full buds are selected and remained for each major wine, and the upper parts of the four to seven full buds are completely cut off. The seedling period management method of the grapes has the advantages that the survival rate of young seedlings is high, the yield is high, and the income of fruit farmers is effectively ensured.

The invention discloses an evaluation method for brewing performance of wine brewing sorghum and application thereof. The evaluation method comprises the following steps of: determining influence factors of brewing performance of the brewing sorghum, and performing detecting to obtain specific values of the influence factors of the sorghum to be evaluated, obtaining score values and weight coefficients of the influence factors based on an evaluation judgment standard, and summing the products of the score values and the weight coefficients of the influence factors to obtain score values so asto obtain the brewing performance grade of the sorghum to be evaluated. The evaluation method for the brewing performance of the wine brewing sorghum is established by researching and analyzing influence factors of the brewing performance of the wine brewing sorghum, and the evaluation method is applied to evaluation of the baijiu yield condition of sorghum brewing. According to the method provided by the invention, simple physical and chemical detection can be carried out on the new variety sorghum, whether Xiaoqu liquor brewing is met or not can be judged, so that wine brewing enterprises can screen out the optimal wine brewing sorghum variety at the highest speed and the lowest cost, and the method has great practical significance.

The invention discloses a production method of black rice yellow wine. Black rice is used as a fermentation raw material, contains a large amount of anthocyanidin, and has a relatively thick rice skin layer which is not beneficial to dissolution of the anthocyanidin. A dissolution rate of the anthocyanidin is improved through soaking and pre-gelatinization after soaking. Rice soaking water of black rice is applied to fermentation, so that discharge of wastewater is reduced, the environment is protected, loss of the anthocyanin is reduced, a utilization rate of the anthocyanin is increased, chromaticity of wine liquid is increased, caramel color does not need to form specially, and cost is reduced. Cellulase is added into rice mash for fermentation production of yellow wine and beneficial to damage of a black rice aleurone layer, promotes dissolution and enzymolysis of starch and protein in black rice, and improves a raw material conversion rate and the wine yield. An increase of a dissolution rate of the protein is beneficial to increase of the content of amino acid nitrogen in the product. The flavor of the yellow wine is improved.

The invention relates to the technical field of plant grafting, and particularly discloses a green branch high-position grafting method for grape trees. The grafting method comprises the following steps: a, selecting longan grape trees as a grafted stock variety; b, cultivating stocks; c, selecting semi-lignified green branch shoots of cabernet sauvignon trees as scion branches; and d, grafting. The grafted variety has the characteristics of excellent disease resistance, cold resistance, drought resistance, waterlogging resistance, acid resistance, salt and alkali resistance and high yield; inaddition, the longan grape stocks can provide sufficient nutrients for cabernet sauvignon scions, high-quality grapes can grow, and the grapes taste sweet; and meanwhile, the grape trees have the conditions of fresh eating and brewing of high-quality wine, and have important significance for planting and development of fresh eating grapes and brewing grapes.

The invention relates to the technical field of industrial microorganism and particularly discloses a saccharomyces cerevisiae and application thereof to wine making. The saccharomyces cerevisiae is (Saccharomyces cerevisiae) HLP4-1 CGMCC (China General Microbiological Culture Collection Center) No. 15420. The saccharomyces cerevisiae is high in stress resistance, good in growth performance and excellent in acid resistance and sulfur dioxide resistance, and meanwhile has the advantages of high sugar tolerance, high thermal resistance, high alcohol resistance and high alcohol yield, can be widely applied to production of high-quality dry white wines of various featured varieties of grapes of geographic indications in China, and in aspect of typicality of dry white wines, is significantly superior to commercial strains. Therefore, the screened saccharomyces cerevisiae can embody the typicality of original wines and further achieve practical application values.

The invention discloses fresh wine brewed in a short time period and production method thereof. The fresh wine is prepared by diluting fresh grape juice or concentrated grape juice, placing the diluted grape juice in a sealed container and fermenting, wherein in a fermentation process, the sealed container containing the grape juice is placed in an environment at the temperature of 30 to 34 DEG C for 0 to 100 hours' fermentation. The wine and the method have the advantages that: the brewing time is short; the production process of producers is accelerated; the production yield is improved; the utilization rate of machines is improved; and the like.

The invention discloses a Saccharomyces cerevisiae strain and application thereof in red date wine. The Saccharomyces cerevisiae is separated and screened out from yeast and is named as (Saccharomycescerevisiae) YJ-2, deposited at China Center For Type Culture Collection on 24 April 2017, with the deposite No. of CCTCC NO: M 2017206. The strain can be used in jujube wine, can produce jujube winewith low alcohol content, can improve wine yield and overall taste quality of jujube wine, and is suitable for jujube wine brewing.

The invention relates to Maotai-flavor rice wine and a preparation process, and the Maotai-flavor rice wine is composed of a proper amount of glutinous rice, broken rice, Maotai-flavor yeast, Q303 rhizopus koji and water. The preparation process comprises the following steps: selecting raw materials of glutinous rice and broken rice, mixing according to a certain ratio, soaking with water, cooking, cooling, adding mixed koji, fermenting in a saccharifying manner, fermenting in a sealing manner, and distilling. The preparation process is simple to operate, low in cost and easy to industrialize,the wine yield of the obtained Maotai-flavor rice wine is not lower than 50%, and the Maotai-flavor rice wine is good in taste, rich in wine flavor and stable in quality.

The invention discloses a preparation method of purely-nature coarse cereal Za wine. The method comprises the steps of weighting, processing raw materials, boiling, cooking, cooling, fermenting and storing. The purely-nature coarse cereal Za wine prepared by the method has the effects of enriching Yin and nourishing kidney, invgorate the spleen and promoting blood, relieving arthralgia by relaxing muscles and tendons, promoting appetite and regulating intestines, reducing summer-heat effect and helping digestion, and repelling fatigue and dispelling cold. According to the preparation method of the purely-nature coarse cereal Za wine, saccharolytic, liquor-making yeast and aroma-producing yeast are added at different fermenting periods and act on each other, so that the brewing time can be reduced, and moreover, the wine yield is high, and the taste is good; the brewing technology is quantified, and the technological parameters are perfected, so that workers can operate conveniently; the method is simple to operate, short in production cycle, and convenient to prepare; and the industrial mass production is easily carried out.

The invention relates to a longan bio-wine and its brewing process. Glutinous rice and rice are used as main raw materials in a weight ratio of 1.8-2.2:1, and saccharification extract, alcoholic yeast, bioenergetics and longan are added. The longan bio-wine of the present invention has an alcohol content equivalent to that of white wine, and is not produced by a blending process in the brewing process, but is produced entirely from grains and plants, and at the same time, the alcohol content of the longan bio-wine of the present invention is formed at one time during the brewing process , the prepared longan bio-wine has no alcohol smell in the mouth after drinking, no feeling of thirst, sobers up quickly, does not hurt the body, the brewing process of the longan bio-wine is reasonable and simple, the brewing time is short, the yield is high, and food is saved.