Variation of apparent ethanol content of unspoiled northwestern Spanish honeys during storage

This paper describes, for the first time, the variation of apparent ethanol content during storage of 33 honey samples. Moisture content was determined by measuring refractive index at 20°C. Apparent ethanol content was determined in a double cuvette, according to a modification of the Boehringer–Mannheim enzymatic method. Four different types of apparent ethanol evolution were observed: constant increment, increment followed by decrease, values oscillation and constant decrease.