The gray area between accepted practice and fraud is where water is added to the winemaking process as a means of "quality preservation". Water is often used during the winemaking process to help pump grapes through equipment and to "rehydrate" the grapes that have begun to shrivel from the extended hang time. This rehydration is used to help balance the wine and, it is hoped, to prevent "dried fruit" flavors that may be unpalatable to the consumer. In the United States, the California Wine Institute has developed guidelines that allow for the addition of a certain amount of water to compensate for the loss of natural water in the vineyard from dehydration. The addition of water has been argued by its proponents as necessary to prevent stuck fermentations. Despite being allowed limited legal use, the practice of adding water to wine is still shrouded in controversy, and few winemakers willingly admit to it. A "code word" for the practice in the wine industry is adding "Jesus units" in a play on words about the Biblical story of the miracle performed at the Marriage at Cana where Jesus turned water into wine.