Measuring Sap Flow
Keeping track of the amount of sap being collected is important for maintaining high yields and minimizing losses. This article explains how to measure sap using counters mounted on releasers.
Author: Isselhardt, Mark
Showing 51 – 60 of 63 resources
Does sugar removal impact trees? A complex question to answer.
Two main issues relate to the sustainability of maple sugaring; tree wounding and sugar removal. In other words, does a tapped maple tree grow more wood than is compartmentalized (functionally “removed by the tree’s normal wound response process) each year and/or does sap collection take more sugar from the tree than can be readily replaced through photosynthesis? These two issues, although separate in some respects, are inextricably intertwined.
Cloudiness’ effect on refractometer measurements
Accurately measuring density is critical to the production of pure maple syrup. This article explores how impurities in syrup can affect the accuracy of tools used to measure density.
Growth Rates of Trees Tapped With High-Yield Sap Collection Practices – Are Conservative Tapping Guidelines Sustainable?
The overall objective of this work was to determine whether existing Conservative Tapping Guidelines are appropriate and likely to result in sustainable outcomes when used with sap collection practices that result in higher sap yields.
The “Jones Rule of 86” Revisited
The Jones “Rule of 86” was devised in 1946 by C.H. Jones, a scientist and educator at the University of Vermont. The gist of the rule is that ifone divides 86 by the sugar content of sap, you can estimate the amount of sap required to produce a gallon of syrup.
Tapping guidelines for current sap collection practices
Research into whether existing tapping guidelines are appropriate to use with ‘high yield’ sap collection practices which remove a much greater amount of a tree’s sap than older systems.
Chemical Composition of Scale in Maple Syrup Evaporators
The goal of this work was to investigate the chemical composition of the scale that is deposited on maple evaporator surfaces during sap processing. Knowing the chemical composition of scale produced in modern equipment and how it compares to previously published values for loose sugar sand may aid in understanding how best to remove these unwanted deposits.
Estimating Twig Starch Content in Sugar Maple (Acer Saccharum): Evaluation of the Visual Technique
Root starch has been used to estimate tree vigor and health with some success. A visual method of starch determination similar to that already used for roots has been undertaken for twigs. If successful, this method would simplify the process of assessing overall tree health and vigor in sugar maple trees.
Metabolism Off-Flavor In Maple Syrup – Part II: Remediation of metabolism off-flavor in maple syrup
The objective of this study was to examine several possible remediation techniques to determine which, if any, was most effective in reducing or removing metabolism off-flavor from maple syrup.
Metabolism Off-Flavor In Maple Syrup – Part I: Identification of the compound responsible for metabolism off-flavor
Research on metabolism off-flavor in maple syrup at the University of Vermont Proctor Maple Research and Extension Center (PMREC) had two main objectives. The first was to identify the primary compound(s) responsible for metabolism off-flavor in maple syrup. Once the responsible compound or compounds were identified, measures to reduce or remove the off-flavor from finished maple syrup could be investigated. Thus, the second main objective was to determine whether a technique could be found that maple producers and packers might employ to effectively remediate the flavor, and thereby increase the economic value, of metabolized maple syrup.