Pasteurization (heating)

Heat honey to 63°C (145°F) for 30 minutes or to 71°C (160°F) for 1-2 minutes to kill osmophilic yeasts responsible for fermentation. This is particularly useful for honey with borderline moisture content (17-20%) where storage alone may not prevent yeast activity.

Why It Works

Osmophilic yeasts such as Zygosaccharomyces species are destroyed at temperatures above 60°C. Pasteurization eliminates viable yeast cells and spores, stopping fermentation even in higher-moisture honey.

Tips

• Use a double boiler or water bath to heat honey gently and avoid scorching; direct flame causes hot spots and caramelization
• Monitor temperature with a food thermometer inserted into the honey, not the water bath
• Pasteurization degrades heat-sensitive enzymes (diastase, invertase) and reduces aroma compounds, so it is best reserved for honey already at risk rather than as a routine step
• Cool honey quickly after reaching target temperature to minimize quality loss
• Pasteurized honey is no longer considered raw honey