Description
Fermented honey is produced by diluting honey with water and allowing spontaneous fermentation by indigenous yeasts and lactic acid bacteria at ambient temperatures.
Technical
The honey-water mixture undergoes simultaneous alcoholic fermentation, producing ethanol, and lactic acid fermentation, generating lactic and acetic acids. The resulting pH drop to 3.5–4.0 creates a preservative environment while volatile compounds such as acetaldehyde, ethyl acetate, and esters impart a sweet‑tart aroma and flavor.
Science
Primary Reaction
Spontaneous alcoholic and lactic acid fermentation of a honey‑water mixture by indigenous yeasts and lactic acid bacteria
Sensory Profile
Aroma ()
sweetfloralyeastyslightly sourearthy
Origin & History
Civilization
Ancient Egyptians
Era