> That's an interesting hypothesis and one that should be fairly easy to 
> test.  Many beekeepers I know add vinegar to their syrup to inhibit 
> spoilage.

In the past we have discussed the addition of cream of tartar to syrup and 
the effects of acids on sucrose syrup.  Although apparently acids work to 
invert the sugar, acids also raise the HMF, so many of us avoid adding acids 
to syrup.

I don't think we ever resolved this question since no one with sufficient 
knowledge of chemistry was involved.  Maybe someone with the background to 
assess this can comment? 

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