Showing 21 – 30 of 60 resources

Why sap may not always flow well in early season

Maple producers know that when the temperature starts to rise in the spring, sap flows can’t be far behind. But when the weather starts to warm early in the spring and temperatures seem favorable for good sap flows, they are sometimes left wondering why the sap hasn’t started to run. There are several explanations for the disconnect between warm air temperature and a lack of flow during
the early season.

Chemical composition and properties of maple sap treated with an ultra high membrane concentration process

Nanofiltration and Reverse Osmosis are membrane concentration processes originally used by maple syrup producers to preconcentrate the sap to a moderate °Brix level (8–16 °Brix). The purpose of this study is to evaluate the potential of new membrane technology to concentrate maple sap to ultra-high °Brix and to investigate the effect of this concentration on the chemical composition and physical properties of final sap concentrate. Maple sap was concentrated up to 42 °Brix using two industrial membrane units. The contents of main solutes increased with the °Brix of concentrates depending on the specific rejection rate of the membranes tested. A slight and significant decrease was observed in the availability of some solutes such as K+, Mn++ and polyphenols in ultra-high-concentrated sap. However, the apparent organoleptic and physical properties of these concentrates have not been altered. According to the results of this, the new membrane process allows to produce ultra-high °Brix concentrate of maple sap with interesting properties. However, further works have to be performed on this technology to more precisely determine the highest °Brix level that will minimise the affect on chemical composition and properties of concentrated sap and the corresponding maple syrup.

Effects of Tapping Depth on Sap Volume, Sap Sugar Content, and Syrup Yield Under High Vacuum

Tapping depth strongly influences both sap yield and wounding. Numerous studies have focused on the amount of sap produced with ifferent depths, the most extensive work conducted by Morrow (1963), who found a tendency for increasing sap yields with increasing taphole depth. However, this work was conducted on gravity with 7/16” tapholes, so is less informative to most producers using 5/16” spouts and vacuum.

What Causes Buddy Syrup and What Can Be Done to Prevent it?

Buddy off-flavour is an annual, natural occurrence that has been well recognized since the dawn of commercial maple production in the late 19th century. As we began our investigation there were two basic ideas for the sudden appearance of buddy syrup. The first was that heating sap containing elevated levels of particular amino acids produced compounds (pyrazines) that contributed to buddy off flavour. A more recent idea has been that yeasts in the sap convert sulfur-containing amino acids into compounds that explain the off flavours.

The Northeast Maple Economy: Crop Distribution and Outlook

As the US domestic maple syrup crop continues to grow the influence of different scales and types of business can shape local communities and national trends. Survey results presented here demonstrate the dramatic difference in the scale of maple enterprises as represented by tap count and the resulting working forest acres these businesses utilize.

Homemade Small Reverse Osmosis Machines

Small reverse osmosis machines can be built from consumer parts and can help small producers cut down on boiling time and energy use. This article offers tips on building such devices.