Stain Removal
Different stains need opposite chemistry, which is why one bottle under the sink cannot handle them all.
How it is done
Tannin stains — wine, tea, coffee — respond to acid. Protein stains — blood, dairy, food — need enzymes and cool water, because heat sets them permanently. Oil and grease need a solvent stage before anything water-based will touch them. Rust needs a reducing agent used carefully, since the same chemistry strips dye if it is applied without control. Each is identified before treatment, not after.
What happens if it waits
Most permanent staining is not caused by the original spill. It comes from scrubbing with the wrong product, which drives the material deeper and often removes dye at the same time.
Tell-tale sign: A stain with a pale halo around it — that halo is dye loss from earlier treatment, not the spill.