Honey is a tasty and healthy product that many people enjoy. Its naturalness can be determined by its taste. However, bee nectar is not always sweet. Sometimes other notes are felt in it. Why does honey have sourness? This question interests many. The reasons for this phenomenon are different. A similar situation is observed when bees use specific honey plants and the beginning of fermentation.
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Natural honey with sourness
Even a natural and high-quality product may have a sour taste. This situation occurs if the product contains a lot of vitamin C. A mass with a sour taste is often obtained from clover and sunflower.There are also other honey plants that contain a lot of vitamin C. The acid in such varieties is considered completely natural.
However, sometimes the cause of undesirable changes is the splitting of the mass under conditions of high humidity. In this situation, the substance becomes more liquid and acquires a noticeable sourness, which is characteristic of fermentation. If the composition has not dissolved or separated, but has sour notes, this indicates a high content of vitamin C. It is useful to consume such nectar.
Sourness from the fermentation process
The taste of the beekeeping product depends on the honey plant, pumping and storage rules. The cause of acid is often yeast. Fermentation itself is accompanied by the appearance of a sour odor.
The reason for such changes is the following:
- crystal structure;
- additional components;
- early collection;
- influence of elevated temperatures.
To eliminate the sour taste, boil the mixture. This will help stop lineup changes. However, it is better to avoid drinking such nectar. After thermal exposure, it will lose its benefits. When heated, the composition of the valuable substance changes greatly.
If the taste contains sour notes, it is not recommended to eat it even if there is no white foam on top. If the anomalous process is clearly expressed, the treat should be disposed of immediately. You should also avoid using the mass if it contains any foreign components. Unscrupulous beekeepers often add sugar and other undesirable components to honey.
The taste of honey often contains acid. The reason for this phenomenon is the influence of various factors.Acid often appears with an increased content of vitamin C. This mass is very useful. That is why it is allowed to be used. If acidic impurities are associated with fermentation processes, bee nectar should be discarded.
