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Chemical and microbial characterization of ropy maple sap and syrup

Ropiness of maple syrup is a phenomenon that can occur several times in the season. The alteration known as √íropiness√ď is characterized by a viscous, thick, slimy/jelly-like texture which, although not noticeably altering the taste, renders the product unpleasant in terms of mouthfeel. The aim of this study was to estimate the economic impact of production of ropy maple syrup in the region of Quebec, to more deeply identify and characterize bacteria associated to this type of quality defect, and to study the composition of Polysaccharides found in stringy maple syrup.

Potential Plastic Residues in Maple Sap and Syrup Following Isopropyl Alcohol Sanitation of the Tubing System

In recent years isopropyl alcohol (IPA) sanitation was proposed after the sugar season to significantly reduce the microbial load and start the next sugar season with a sanitized system. This study was conducted to evaluate the potential leaching of chemical compounds found in plastic polymers used in maple sap collection system tubing.

Analysis of plastic residues in maple sap and syrup collected from tubing systems sanitized with isopropyl alcohol

A plastic tubing system operated under vacuum is usually used to collect sap from maple trees during spring time to produce maple syrup. This system is commonly sanitized with isopropyl alcohol (IPA) to remove microbial contamination colonizing the system during the sugar season. Questions have been raised whether IPA would contribute to the leaching of plastic residues in maple sap and syrup coming from sanitized systems.