Description
Sikku honey wine is a low‑alcohol beverage produced by fermenting honey with water and wild yeasts under ambient Mesopotamian temperatures.
Technical
The process relies on the enzymatic conversion of honey’s natural sugars, fructose and glucose, into ethanol and carbon dioxide by yeast. A slightly acidic pH (3.5–4.5) and reduced water activity (~70–80 % w/w) inhibit bacterial growth, while the ambient temperature (20–25 °C) provides optimal yeast activity.
Science
Primary Reaction
Fermentation of fructose and glucose to ethanol and CO₂ by wild yeasts
Sensory Profile
Aroma ()
sweethoneyfermentedwarmlightfloralearthyfruityspicy