Introduction to honey fermentation process

Honey contains a small amount of yeast during the fermentation process, which will rapidly multiply and decompose when encountering suitable temperature. Part of the sugar in the honey will produce carbon dioxide and ethanol. This is the fermentation process of honey. However, the sweetness of the fermented honey will become sour and the quality will be destroyed. Therefore, the nutritional level will be much lower than that of fresh honey, but you can still continue to drink it.

1. There is often a small amount of yeast in honey. When encountering suitable temperature and humidity, it will grow and multiply rapidly, decompose part of the sugar in the honey, and produce ethanol and carbon dioxide. This phenomenon is called honey fermentation. Honey is not easy to ferment when the room temperature is below 10 degrees Celsius, but the fermentation of honey will be accelerated at higher temperatures. Honey is most easily fermented when the temperature is between 14 and 20 degrees Celsius. Honey is not easy to ferment when the temperature is below 4 degrees Celsius and above 30 degrees Celsius.

2. Fermented honey produces a lot of foam on the surface of the liquid and may even overflow the container. After fermentation, the sweetness of honey becomes sour, the quality is destroyed, and the nutritional value is reduced. Immature honey with a water content of more than 20% is prone to fermentation and deterioration. In addition, the fructose in honey is highly hygroscopic. When the air humidity exceeds 60%, the water content of honey will also increase. Therefore, when storing honey, appropriate storage methods are also very important. We must use sealed containers and store them in a dry and cool place to prevent fermentation and deterioration.

3. Fermented honey can be processed by heating in water. Heating the water temperature to 60 degrees Celsius and maintaining it for 30 minutes can kill the yeast and stop fermentation. Honey treated in this way is still edible, but it has lost its original unique aroma and its nutritional content is significantly reduced.