Honey ferments when the moisture content is high enough, allowing naturally occurring yeast to grow and break down sugars.
The Fermentation Process of Honey
Raw honey, which has not been pasteurized, contains live yeast. Here's how fermentation occurs:
- Moisture Content: When the moisture content of honey increases, the yeast becomes active.
- Yeast Growth: The yeast begins to multiply.
- Sugar Breakdown: The yeast consumes the sugars present in the honey.
- Byproducts: This process produces:
- Alcohol: An alcoholic liquid
- Carbon Dioxide: A gas
- Acetic Acid: A volatile acid which contributes to a sour flavour.
- Flavor Change: As a result of the byproducts, the honey's flavor changes over time.
| Process Step | Description | Result |
|---|---|---|
| High Moisture | Increased water content in honey | Activates yeast |
| Yeast Growth | Yeast multiplies and becomes more active | Consumption of sugars |
| Fermentation | Yeast breaks down sugars | Production of alcohol, carbon dioxide, acetic acid |
| Flavor Change | The combination of byproducts alters the honey’s taste | Altered flavor |
This fermentation process explains why some honey can have a slightly alcoholic or sour flavor, particularly when stored improperly. The reference provided (22-Sept-2015) confirms this process, indicating the changes are due to the growth of yeast in honey with a high moisture content.
