> The flavor appears not to be diminished, but I especially wonder about
> the enzymes that make honey desirable.

The temperature you have chosen for a prolonged storage temperature to
keep the honey in liquid form is too high, if you want to preserve enzymes
of the honey. In 105 degrees F (= 40 deg. C) the half-live time for the
enzyme invertase is only 10 days. Other values for this enzyme (deg. C /
half-life): 10/26.3 years, 20/2.3 years, 30/83 days, 50/1.3 days