the Organoleptichesky estimation. Quality of a product define organolepticheski research by means of sense organs) and laboratory-chemical way. The Organoleptichesky estimation not always allows to define naturalnost honey, but it is more accessible. Precisely establish quality of honey at its research in laboratory.

Organolepticheski define colour, a smell, taste, viscosity of honey. Svezheotkachannyj honey represents viscous siropoobraznuju a liquid. Viscosity of honey depends both on degree of its maturity, and from a kind of plants from which it is collected. Colour of honey happens various - from almost transparent to dark. Aroma the specific honey.

Honey in some months after it otkachki, sometimes Crystallizes much earlier. Almost all natural honeys and are in the autumn in zakristallizovannom a condition in the winter. The exception represents the honey collected by bees from a white acacia, which long time can (till the winter) not to crystallise. Honey from some other plants can not crystallise about one year and more. If in the winter under normal conditions storages honey remains liquid it testifies or to its falsification, or about strong warming up. It is necessary to know, that sometimes the forged honey can crystallise.

On colour of honey to judge about it naturalnosti it is difficult. Taste of natural honey, as a rule, the sweet. razogretyj honey can strongly have slightly burnt taste, and spoilt from wrong storage gets spirit smack. The sediment and honey foaming testify to its fermentation.

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