Tag: Honey fermentation

Honey contains a natural water content, typically ranging from 14% to 20%. Water significantly affects honey by influencing its quality, texture, and shelf stability, with excessive moisture posing a serious risk of fermentation and spoilage.

Most samples of honey contain detectable levels of yeast, with counts ranging from one to tens of thousands of spores per gram. This fact often surprises consumers, as raw honey is typically known for its long-term stability and resistance to spoilage. But how can honey remain preserved for years with yeast present? The answer lies in the honey's unique composition and the specific type of microorganisms involved.

According to international food standards, the moisture content of most honey should not exceed 20%. This critical parameter is fundamental to honey quality and shelf life, preventing fermentation and ensuring a stable, high-quality product.

Raw honey, when undiluted, possesses a low water content and high acidity that inhibits most microbial growth. However, under specific conditions, will honey ferment into alcohol? The answer involves understanding the role of moisture and naturally present wild yeasts.