Controlling the water content of honey
Ideally, high-quality honey has a water content not exceeding 17.5%. This allows the beekeeper to sell honey of high quality that does not ferment once it reaches the consumer.
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Sugar-tolerant yeasts are microorganisms that naturally occur in the environment and can cause honey fermentation. This is easy to detect when opening a jar of honey: air escapes, small bubbles form on the surface, and the honey releases a characteristic fermented odour. Such honey can no longer be marketed. The parameters involved in honey fermentation are as follows:
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