The honey smells a little sour and tastes like wine. Is it spoiled?

There is no spoilage, honey has this taste! What kind of flowers do you pick from your honey, and what kind of honey does you produce?

The honey smells a little sour, and it's so bad. The temperature is not good and it is easy to deteriorate.

It is a normal condition for honey to be sour because honey is a weakly acidic natural food, and honey contains a variety of acids, mainly gluconic acid and citric acid, so honey will have a sour taste.

Natural honey containing active enzymes should not be heated above 60 degrees Celsius, otherwise the active enzymes will denature and inactivate at high temperatures, destroying the nutrients in it. Honey has a sweet taste when brewed in warm or cold water, and a sour taste when brewed at higher temperatures.

It's spoiled and can't be eaten anymore.

Honey spoilage, which refers to the fermentation of honey. Honey spoils if it is contaminated with sugar-tolerant yeasts, which multiply and break down the sugars in the honey.

Yeast breaks down sugars to produce carbon dioxide, acids, and alcohol, so there are 3 main characteristics of honey fermentation

First, a large number of bubbles are generated;

second, the taste is obviously sour;

The third is that it smells of alcohol.

Honey has a wine smell that is fermented and spoiled, inedible, has an alcohol smell and a pungent smell, is sour, fermented, and cannot be eaten.

There are 4 7 kinds of proteins in naturally mature honey, usually in colloidal substances, which are plasmids that cannot be removed by filtration between the molecules and suspended particles in honey, and the content of this colloidal substance in light-colored acacia flower honey is about 1% in dark-colored honey.

Untreated highly honey has a strong antibacterial ability, the reason for the antibacterial effect of honey, it is generally believed that in addition to the high concentration of honey is a high-concentration solution of sugar and low pH value, which can inhibit the growth and development of microorganisms, more important is the result of the antibacterial substance produced by glucose oxidase in honey under the action of glucose oxidase, hydrogen peroxide.

Not necessarily. Natural honey is sweet and slightly acidic, especially after a period of time, the honey may appear slightly fermented and sour, but this will not affect the quality and nutrition of the honey. If the honey has a strong sour taste and smells of alcohol, it means that the honey may have deteriorated and it is not recommended to eat it again.

To judge whether the honey has deteriorated, you can observe whether there are a large number of bubbles on the surface of the honey, and accompanied by the phenomenon of thinning and expanding the bottle.

The purchased honey should be stored in a cool and ventilated place to avoid direct sunlight. When eating honey, use a clean, non-steamy spoon to scoop it out to avoid the deterioration of the honey in water, so as to prolong the preservation time of honey.

Can't drink it anymore. There are 4 7 kinds of protein in natural mature honey, usually in colloidal substances, which are plasmids that can not be removed by filtration between the molecules and suspended particles in honey, the content of this colloidal substance in light-colored acacia flower honey is about 1% in dark honey (jujube honey, flower honey, sunflower honey), it has a certain impact on the color and turbidity of honey, colloidal substances can contribute to honey foaming, thereby affecting the appearance of honey.

Untreated highly honey has a strong antibacterial ability, and the reason for the antibacterial effect of honey is generally believed to be a high-concentration solution of sugar and low pH value, which can inhibit the growth and development of micro-crypto derivatives.

More importantly, the antibacterial substances produced by glucose in honey under the action of glucose oxidase --- the result of hydrogen peroxide, which is easy to decompose oxygen at high temperatures, so that the surface of honey has a layer of white bubbles.

This is different from the fermentation of honey: common honey, such as honey for 1 day, because of its large moisture, honey in addition to bubbles, there is a strong alcohol smell and pungent smell, sour, fermented, and can no longer be eaten.

Yes, it can no longer be eaten.

The honey in the mall is a concentrated honey that has been processed, and this concentrated honey is fundamentally different from the farmer's honey, and the real shelf life measurement standard is completely incomparable. You can also directly identify, taste the honey in your hand, if you eat it in the mouth is sour, it proves that it has deteriorated, good honey should be sweet in the mouth, and the mouth and throat will feel sour after eating for a while.

Honey is sour: Unprocessed honey is prone to foam when shaken for the following reasons:

1) There are 4-7 kinds of protein in natural mature honey, usually in colloidal substances, which are plasmids that can not be removed by filtration method between the molecules and suspended particles in honey, the content of this colloidal substance in light-colored acacia honey is about 1% in dark honey (jujube honey, flower honey, sunflower honey), it has a certain impact on the color and turbidity of honey, colloidal substances can promote honey bubbles, thereby affecting the appearance of honey.

2) Untreated highly honey has strong antibacterial ability, the reason for the antibacterial effect of honey, it is generally believed that in addition to the high concentration of honey is a high-concentration solution of sugar and low pH value, which can inhibit the growth and development of microorganisms, more important is the result of the antibacterial substances produced by glucose oxidase in honey under the action of glucose oxidase--- hydrogen peroxide. Hydrogen peroxide easily decomposes oxygen at high temperatures! As a result, there is a layer of white bubbles on the surface of the honey.

So the real unprocessed honey will have a lot of bubbles in the honey after shaking in the summer, making the honey easily rise out of the honey bottle and forming a layer of white bubbles on the surface of the honey! But after a few hours of resting, the bubbles will disappear automatically, but when you open the honey bottle, there will be gas rushing out! (Even honey at a maximum height of 43 degrees Celsius at room temperature has very noticeable bubbles when shaken), but as long as the temperature drops in autumn, this phenomenon does not occur.

This is different from the fermentation of honey: common water honey, such as 1-day honey, because of its large moisture, honey in addition to bubbles, honey also has a strong alcohol smell and pungent smell, sour, fermentation. It is no longer edible.

There is no spoilage, and generally natural honey will have a little sour taste.

Honey will not spoil after a long time, and it will spoil, indicating that the profiteers put water and sugar in it.

Yes, it is recommended that you still do not eat any more.

Yes. This is because there is a yeast called sugar tolerance in honey. It is always present in honey, and under the right temperature conditions, it breaks down the sugars in the honey to produce alcohol and carbon dioxide. In this case, it has already deteriorated. Can't eat it.

However, honey on the market generally does not have this problem because the yeast has been killed during high-temperature processing.

To determine whether honey has deteriorated, there are three main aspects: first, the taste has become more sour; The second is that it becomes very thin. Honey spoilage is mainly caused by an increase in temperature, so a refrigerator can solve this problem.

The third is that there are many bubbles on the honey (which is different from the natural bubbles of honey), indicating that a certain part of the organic matter in the honey is decomposed, fermented and bubbled, and turned into a gas overflow.

If there is a smell of alcohol, it is fermented and spoiled, and it can no longer be eaten.

During the storage process, honey may produce cross-flavour, moisture, fermentation, pollution, etc. You're in this situation better off not eating it again!

Since honey is a weakly acidic liquid, it can react chemically with metals, and chemical reactions will occur when it comes into contact with metals such as lead, zinc, and iron during storage. Therefore, honey should be stored at a low temperature and protected from light. Non-metallic containers such as ceramics, glass bottles, non-toxic plastic drums and other containers should be used to store honey.