Honey fermentation is spoilage caused by osmophilic yeasts that proliferate when moisture content exceeds safe levels, producing off-flavours, gas and elevated acidity that render the product non-compliant and unsaleable.
In trade practice
Suppliers prevent honey fermentation by extracting only fully sealed combs, measuring moisture with a refractometer at the point of extraction and again before filling drums for export. Storage temperature and container hygiene are critical controls, as warm conditions accelerate yeast activity even at borderline moisture levels. Buyers’ quality teams check moisture on arrival and may test for yeast count if fermentation is suspected. Fermented honey cannot be remediated and is rejected at the border or by the receiving warehouse.
In a specification
A purchase specification will state a maximum moisture content by reference to the Honey Directive and may additionally set a maximum yeast count, expressed as colony-forming units per gram, as a private contractual requirement.