2.5 Storage of Honey

Question 1

Factors required to cause fermentation of stored honey

Answer 1

1. Presence of osmophilic yeasts
2. C6H12O6 (Glucose or fructose) + yeasts = 2C2H6O +2CO2 (alcohol and carbon dioxide).
3. Temperature 18-20C
4. Water content more than 17%, usually more than 19%.

Question 2

Prevent fermentation

Answer 2

1. Kill the yeast - heat honey to 60C for about an hour and cool rapidly
2. Store at temperatures below 13C
3. Ensure moisture content below 17%
4. Ensure container is air tight

Question 3

What does fermented honey look like?

Answer 3

Wet, dilute honey on the surface and a yeasty smell.

Dry, lumpy, heaving surface with bubbles as CO2 is given off.

Question 4

Temperatures you should know

Answer 4

60℃: A safe temperature to re-warm jarred honey in a water bath for 45 minutes.
50℃: A safe temperature for warming honey from bulk for bottling liquid honey for approximately 24 to 48 hours.
32℃: The safe temperature for warming set honey from bulk.
14℃: The optimum temperature for granulation.
10-14℃: Ideal temperature for storing airtight containers of bulk honey, in a dry environment.

Question 5

How does honey granulate?

Red
Super
Lowers
Glucose
Particles

Ripens at 35°C
Supersaturated when temp reaches 15°C
Lower temps 17% water content can't hold all sugars in solution so has to crystallise
Glucose granulates (Fructose doesn't)
Presence of particles/nuclei

Answer 5

• honey is Ripened in the hive at around 35℃ until the bees can extract no more water.
• outside of the hive the honey cools becoming ‘Supersaturated’ when its temperature during storage reaches around 15℃.
• at these Lower temperatures, the average of 17% water content will no longer be able to hold all the sugars in solution so to stabilise the honey will have to crystallise.
• It is the glucose that granulates out in honey, fructose is reluctant to granulate.
• Honey that contains a lot of glucose, i.e. oil seed rape, will crystallise readily.
• Also requires presence of minute suspended particles that serve as nuclei for crystal
  growth, e.g. beeswax particles and pollen grains

Question 6

What are the factors affecting the granulation of honey?

Answer 6

• All good honey will eventually granulate unless flash heated to 70℃ pasteurised and
  passed under pressure through a filter that removes much of the pollen and other fine
  material and then rapidly cooled. Really only possible on a commercial scale.
• The ratio between glucose and fructose in the nectar. Glucose will granulate more
  readily, so the higher the glucose content (as in OSR), the more rapid the crystallisation.
  Honeys with less than 30% glucose seldom granulate.
• Honeys with less than 17% water are more likely to granulate than those with >18%.
  Those with more than 19% are in danger of fermentation
  • The honey is supersaturated when it leaves the hive at 35℃. As it cools the glucose
  molecules arrange themselves around a ‘seed’. This could be a pollen grain, grain of
  dust or a tiny piece of wax.
  • If the honey is stirred it will expose the surface to the air, which increase the speed of
  evaporation and hence of granulation.
  • Stirring will break down the size of crystals and produce a soft set honey.
  • Heating the honey to 60℃ for 45-60 minutes will break down the yeast in the honey
  and leave it clear for longer.
  • Between 14-18℃ will see honey crystallise in the best way.
  6

Question 7

How might a beekeeper recognise that honey has been overheated?

Answer 7

1. Honey darkens when overheated.
2. Unpleasant aroma.
3. Change in taste
4. Higher viscosity and takes longer to granulate.

Question 8

Honey Fermentation Equation

Answer 8

C6H12O6 -> 2C2H6O + 2CO2

Sugars -> Alcohol and Carbon dioxide