First, in the process of honey processing and canning, because honey can't be processed at high temperature, otherwise it is easy to destroy the nutrients in honey. However, the processed honey has a high concentration, greater than 42 Baume degrees, and has a high viscosity. In the process of canning, sometimes bubbles are brought into the bottom of honey, especially in winter. Because of the low temperature, high concentration and high viscosity, the bubbles brought in are not easy to float and overflow, so when stored at a high temperature, the viscosity is reduced and the resistance is small. The resulting bubbles never affect the quality of honey, but only the appearance. At present, we have carried out technological transformation to prevent the occurrence of bubbles.

Secondly, when the concentration of honey is low, less than 42 Baume degrees, due to the high water content and the temperature above 20℃, the glucose and fructose in honey will decompose under the action of sugar-tolerant yeast to generate ethanol, acetic acid, water and carbon dioxide, and bubbles will emerge. This is the "rancidity" deterioration of honey. This phenomenon only occurs in "bulk" honey, that is, honey that is sold without processing, dehydration and sterilization.