Maple syrup has a unique flavor that sets it apart from other specialty foods. Its characteristic for exhibiting different subtle flavors depending on where it was produced, and, at times, how it was produced make it a product that everyone, regardless of their taste preferences, can enjoy. However, this characteristic also makes syrup flavor susceptable to flavors that are not conisdered typical. These off-flavors can occur anywhere from the tree to the containers. Not only do production methods affect the flavor, but Mother Nature has a hand in it too. Following are some common off-flavors that have been encountered, their likely causes, and ways to avoid these problems.
Showing 41 – 48 of 48 resources
Severe and extreme weather has significant impacts on sugar maples. This article discusses how to look for signs of stress, and how to manage sugarbushes for resilience.
For the past several years we have been conducting researcg and extension on tapping birch trees for their sap and syrup production. This article presents some of the lessons learned to date on some of the most frequently asked questions about tapping birch trees.
There has been a lot of interest in 3/16″ tubing over the past several years. This article describes research results and possible future directions.
Climate change trends, the impact on maple syrup production, and mitigation strategies.
Slides from a presentation on how sugar maples adapt to drought and other effects of climate change.
Slides from a presentation on sugarmaking for beginners.
A sugarbush is a special type of woodland. Woodlands include a complex mixture of natural processes and attributes such as soil type, elevation, tree species, types of wildlife, history of use, tree age and more. Foresters can help maple producers gain an in-depth understanding of these factors to achieve a healthy and productivity sugarbush, but there are several steps a maple producer can take on their own.