| you are: Physical and chemical properties of honey
Souring of honey and its prevention. At the raised maintenance of water in honey its long time to store it is impossible, as it will sour, This process can occur and in mature honey if it to store in a crude place. Honey can absorb in itself a moisture, paternal raises it vodnost.
At the raised humidity of air and high vodnosti honey sours under the influence of yeast containing in it and enzymes allocated with them. Thus honey sugar decay, forming wine spirit and allocating carbonic gas. Under the influence of bacteria there is an oxidation of wine spirit and it turns to acetic acid.
If honey fermentation has begun, it can be stopped warming up to 60°С within 30 minutes At storage of honey for its fermentation optimum temperature 14-20°С. At lower or more heats (from 4,4 ° to 10°С and from 20 ° to 27°С) the unripe honey containing over 21% of water sours only. Mature honey at the given temperature does not sour. At temperature more low 4,4°С and above 30°С the honey having raised humidity does not sour even.
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