The deterioration of soil honey is the reason for the fermentation of honey. It is the phenomenon that the yeast in the honey multiplies and decomposes the sugar in the honey into acetic acid, alcohol, carbon dioxide and water. Due to the production of new substances, the spoiled honey will have the following behaviors:
1. Honey will have a sour taste. The general honey varieties will not have obvious sour taste, even if they do, it will only have a weak sour taste, and the honey will have a strong sour taste after it deteriorates.
2. Honey will smell of alcohol after it has deteriorated. Since honey produces alcohol after it deteriorates, it has a taste of alcohol. In fact, if the fermentation of honey is well controlled, the fermented honey will be mead, but this is technical, and ordinary honey cannot be turned into wine.
3. Honey produces carbon dioxide, so there will be a lot of bubbles in the honey if it deteriorates. If the honey is stored in the bottle, the honey will rise up, or the honey will explode.
4. Honey will become very thin after it deteriorates. If the original honey is very thick, the honey will become thinner after it has deteriorated, mainly because the sugar in the honey has changed to other substances, and water is produced during the fermentation of the honey.
Tips: Do not continue to eat the honey after it has deteriorated, otherwise it may cause food poisoning such as diarrhea, but if the deterioration is not serious, it can be consumed as soon as possible after heating in water.
Third, how to preserve the soil honey better
1. The packaging of soil honey is best stored in non-metallic containers such as ceramics, glass bottles, non-toxic plastic bottles, and not iron containers. Because honey is a weakly acidic liquid that can react chemically with metals, chemical reactions may occur after long-term contact with metals during storage.
2. The soil honey should be sealed and stored, and the tools used to take the honey should be washed and dried to prevent water from entering. The water dissolved in the honey is easy to ferment and deteriorate.
3. Soil honey should be stored in a low temperature, dark, dry and ventilated environment.
4. In the storage process, soil honey should also be prevented from odor, moisture absorption, fermentation, pollution, etc., and must not be used with odorous items (such as gasoline, alcohol, garlic, etc.), corrosive items (such as fertilizers, pesticides, lime, alkali, nitrate, etc.). Etc.) or unsanitary items (such as waste products, animal products, etc.) are stored together.
