After the honey in the bottle is fermented, the bottle is swollen, so the honey cannot be eaten. Honey is a translucent, shiny, viscous liquid, white to light yellow or orange to yellowish brown, which gradually precipitates white granular crystals when it is left for a long time or when it is cold. It smells fragrant and tastes extremely sweet.

After honey is fermented, more and more bubbles will be produced on the surface, which will overflow the container, and there is a danger of bursting the honey bucket in serious cases. After fermentation, the acidity of honey increased, the quality deteriorated, and the nutritional components and flavor were destroyed. The more serious the fermentation, the greater the damage. For slightly fermented honey, it should be heated to 62℃ in water for about half an hour to kill the yeast, remove the foam on it, and then put it in a barrel for sealed preservation.

Extended data:

Honey fermentation is one of the common honey quality problems. Because honey can absorb moisture in the air, the concentration gradually becomes thinner; Immature honey, on the other hand, has higher water content. Usually, the moisture content in honey is above 2 1%, which is beneficial to the growth and reproduction of yeast. If the water content in honey exceeds 33%, yeast activities will be more frequent. If yeasts multiply in honey, the sugar in honey will be decomposed into alcohol and carbon dioxide, which is the fermentation of honey.

Bees take nectar or secretions with water content of about 75% from plant flowers and store them in the second stomach. Under the action of various transformations in the body, after 15 days, when various vitamins, minerals and amino acids are repeatedly brewed to a certain value, the polysaccharides in nectar are simultaneously converted into monosaccharides glucose and fructose that can be directly absorbed by the human body, resulting in honey.