Honey with sourness: why there is an aftertaste, on which honey plant it depends

Honey is a tasty and he althy product that many people like. It will be possible to determine its naturalness by taste. However, bee nectar is not always sweet. Sometimes other notes are felt in it. Why does honey come with sourness? This question interests many. The reasons for this phenomenon are different. A similar situation is observed when bees use specific honey plants and start fermentation.

Natural sour honey

Even a natural and high-quality product can have a sour taste. This situation is observed if the product includes 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 include a lot of vitamin C. The acid in these varieties is considered quite natural.

However, sometimes the cause of undesirable changes is the splitting of the mass in conditions of high humidity. In such a situation, the substance becomes more liquid and acquires a noticeable sourness, which is characteristic of fermentation. If the composition has not dissolved or exfoliated, but it has sour notes, this indicates a high content of vitamin C. It is useful to use such nectar.

Sourness from the fermentation process

The taste of the bee product depends on the honey plant, the rules of pumping and storage. The acid is often caused by yeast. Fermentation itself is accompanied by the appearance of a sour smell.

The reason for the appearance of such changes is the following:

• crystal structure;
• additional components;
• early pick up;
• effect of elevated temperatures.

To eliminate the sour taste, boil the mass. This will help stop lineup changes. However, it is better to refuse to use such nectar. After thermal exposure, it will lose its benefit. When heated, the composition of a valuable substance changes greatly.

If there are sour notes in the taste, it is not recommended to eat it even if there is no white foam on top. If the abnormal process is clearly expressed, the delicacy should be disposed of immediately. Also, the use of the mass should be abandoned if it contains any foreign components. Unscrupulous beekeepers often add sugar and other undesirable ingredients to honey.

Honey often tastes acidic.This phenomenon is caused by 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.

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