In modern food preservation, preservatives function in two ways. One is by delaying the spoilage of the food, while the other is by ensuring that the food retains, as nearly as possible, its original quality. The first method includes the use of sugar (see jelly and jam), vinegar for pickling meats and vegetables, salt (one of the oldest preservatives), and alcohol. Good wine will keep almost indefinitely, and fruit placed in a 15% to 20% alcohol solution (brandying) is well preserved. The second method includes the use of ascorbic acid (which prevents color deterioration in canned fruits), benzoic acid, sulfur dioxide, and a variety of neutralizers, firming agents, and bleaching agents. The excessive or unacknowledged use of these chemical agencies has been legislated against by most governments.