At what water content level does honey become susceptible to fermentation by yeasts?
Answer
Above 20%
The low water content of honey is a critical feature that contributes significantly to its longevity and preservative qualities, naturally inhibiting the proliferation of most microorganisms. However, this stability is compromised when the moisture level increases substantially. Specifically, if the water content within the honey matrix rises above the threshold of 20 percent, the environment becomes sufficiently hydrated to allow yeasts present in the substance to become active, initiating the process of fermentation. This fermentation breaks down sugars and alters the quality of the honey.
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