Maple syrup is a pure, all natural sweetener that can be diluted and fermented to create a pleasant, full-bodied wine with elegant structure and strong maple character. However, without proper materials and technique, it is easy to make a poor quality wine that is bitter, astringent or sickly sweet. The purpose of this book is to provide technical guidance for the production of maple wine and details on the legal procedure for becoming a wine producer in New York State.
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Manual with chapters on setting up sap collection systems, sugarhouse management, selling maple products, finances, and more.
One of the biggest drawbacks of making maple syrup for a back yarder or small maple producer is the time it takes to boil the sap into syrup. The idea of using a small reverse osmosis unit to assist with the syrup making is very interesting to many small maple producers. There are many little reverse osmosis systems available for water purification in households or for small commercial applications. These can be purchased from a number of big box stores, home improvement stores or on line. These RO units can be used to remove water from sap to speed up the concentration and syrup boiling process.
A new foreign invader could have a substantially negative impact on the eastern North American hardwoods in general, and sugarbushes in particular. The Spotted Lanternfly (Lycorma delicatula, SLF) was first detected near Philadelphia, PA in 2014 and since has spread throughout much of the Commonwealth and has been sighted in about a half dozen New York counties and in several sites in southern New England.
Tree identification tool from USDA.
Tree identification tool from USDA.
Techniques used to produce maple syrup have considerably evolved over the last decades making them more efficient and economically profitable. However, these advances must respect composition and quality standards as well as authenticity of maple products. Recently, a new and improved high vacuum technology has been made available to producers to achieve higher sap yields. The aim of the present study was therefore to evaluate the effect of this new system on the yield of sap and on the sap and syrup chemical composition.
Accepted tapping practices for 7/16 inch spouts with no vacuum called for tap holes to be drilled 2-2.5 inches deep. Later practices for 5/16 inch spouts under vacuum, call for drilling the tree to a depth of 1.5 inches. The reason for the reduction in depth, was to reduce the occurrence of drilling into dead wood, especially on trees with a long history of tapping. This can lead to reduced sap yield. When the 2018 season left us with an unusually low sap yield, the question arose: does tap depth matter when the system is under vacuum?
Buddy maple syrup is characterized by an unpleasant cabbage?like flavor occurring generally toward the end of the sap harvest season. Occurrence of buddy off?flavor leads to a decrease in syrup value and economic loss for the industry. It is therefore relevant to characterize the off?flavor in order to apply corrective treatments. HS?SPME combined with GC/MS was applied to analyze volatile aroma compounds in buddy maple syrup samples. Two novel volatile sulfur compounds were found in maple syrup: dimethyl disulfide (DMDS) and dimethyl trisulfide. A 3?alternative forced choice in ascending concentration of different buddy syrups diluted in good quality syrup was conducted in triplicate to assess buddy syrup concentration thresholds leading to detection and recognition of the off?flavor by 16 panelists while monitoring volatile aroma compounds in diluted samples. Results showed that DMDS was associated with the flavor defect. The recognition threshold concentration of buddy syrup varies depending on the syrup sample and the off?flavor can be detected in syrups containing very low DMDS content. Application of a continuous heat treatment on buddy syrups for 2 hr at 104.5 ¡C led to a removal of the buddy off?flavor as well as a significant reduction in DMDS content.
Maple syrup that is graded Canada Grade A and is sent or conveyed from one province to another or exported, or that is graded Grade A and is imported, must be labelled with any applicable colour class that is set out in Volume 7 of the Canadian Grade Compendium [325, SFCR].