In "Hive and the Honey Bee" it says that ...invertase is added to honey by
honey bees to convert the sucrose found in nectar to dextrose and levulose.
The result is a more stable, higher-solid product which increases the
efficency of the ripening process.

What exactly does that mean...is there less sugar loss during evaporation, or
what?
Is there a chemistry-oriented beekeeper out there who knows?