Yeast, fermentation and processing

  Fermentation of honey cased by the action of sugar tolerant yeast upon the dextrose and laevulose producing alcohol and carbon dioxide the alcohol may be converted into acetic acid in the presence of oxygen compare with compare with other fermentations the process is kept slow and may not become oblivious for several month after initiation due to the relax of carbon dioxide fermenting honey will exhibiting fine gas bubbles with form at the surface. If granulated it shows a lighten colorwith whitish strakes and will form excessively upon heat.

Ordinary yeast does not grow in honey because of its high sugar concentration the primary source of sugar tolerant yeast are the flowers and the soil. The main sugar tolerant yeast is the osmophilic yeast. Honey yeast will not grow below 15C hence storage below this protect fermentation. Storage above 38C also retards the process but will severely deteriorate the quality of honey. Honey over 19% moisture and over 22% moisture will ferment. Heating to 63C of 30 minute will destroy honey yeast and those prevent fermentation.

Heat is only particle means for preventing granulation and fermentation not only must time and temperature of application be control but heat must be remove as quickly as possible after wide. The heated honey is stained while coat and again it is filtered below 58C to remove any wax particle.

• Use of honey

  Possible the greatest single use of honey is at the table either directly or as an ingredient of home food. Honey is a high energy carbohydrate it enjoys a well desired reputation as a natural food much appreciated by goes who wish to avoid highly refined material and synthesis in there diet. It is used in the preparation of varies drugs to prepare wine in baked foods etc.