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Darkening of Maple Syrup in Uncoated and XL-Coated Plastic Containers

Although several previous studies have examined syrup darkening in different retail containers, packers and producers sometimes question the effectiveness of an oxygen-barrier in reducing the rate of color change. Two studies were performed by the University of Vermont (UVM) Proctor Maple Research Center (PMRC) in 2018 and 2019 to compare the rate of color (LT) change in maple syrup in uncoated and XL-coated retail plastic containers.

Publication:
Maple Syrup Digest
Date:
June 1, 2020

A high-throughput plasmonic tongue using an aggregation assay and nonspecific interactions: classification of taste profiles in maple syrup

A simple colorimetric test detects off-flavour profiles ofmaple syrups inminutes, which are detectable by the naked eye. As flavour profiles are due to complex mixtures of molecules, the test uses nonspecific interactions for analysing the aggregation and color change of Au nanoparticles (AuNPs) induced by the different organic molecules contained in off-flavour maple syrup. The test was optimal with 13 nm citrate-capped AuNPs reacting 1 : 1 with pure maple syrup diluted 10 times. Under these conditions, normal flavour maple syrups did not react and the solution remained red, while off-flavoured maple syrups aggregated the AuNPs and the solution turned blue. Different classes of molecules were then tested to evaluate the types of compounds typically found in maple syrups reacting in the test, showing that sulfur- and amine-containing amino acids and aromatic amines caused aggregation of the AuNPs. The test was validated with 1818 maple syrup samples from the 2018 harvest in Quebec and 98% of the off-flavoured maple syrups were positively identified against the standard taste test. Preliminary tests were performed on site in maple sugar shacks to validate the applicability of the test on the production site.

Date:
May 5, 2020

Tapholes: Straight or Slanted?

Is there any difference in sap yield when tapping at a slight angle (the historical recommendation) or tapping straight in (the current recommendation)? While there might be other considerations suggesting that tapping straight in is advantageous, from a syrup yield perspective, there is no apparent difference.

Date:
April 23, 2020

Identifying an Effective Defoamer for Certified Organic Maple Production

The combination of potential crop losses from foam-related incidents, reductions in crop value due to off-flavors, and ultimately the many adverse effects of such a large proportion of organic syrup with off-flavors potentially being sold to consumers, underscore the need to identify or develop a certified organic defoamer for maple production that is both more effective at controlling foam than the culinary oils that are currently used, and which results in no off-flavors when used in the quantities necessary to adequately control foam. Thus, the overall objective of this project was to identify a certified organic defoamer that met these criteria.

Publication:
Maple Syrup Digest
Date:
February 1, 2020

Silviculture, and Why it Belongs in a Sugarbush

We are seeing new challenges for our maples and their offspring. Invasive species, climate change, poor forest management, and other factors are all serious threats to the productivity of harvesting maple sugar in the decades to come. However, there are things we can do to protect the tradition of maple sugaring in our regions. Silviculture is our primary tool.

Publication:
Maple Syrup Digest
Date:
February 1, 2020

Sugarbush Mapping: What’s in your woods? Measuring density

Looking around your woods youÕll see that there are far more trees on the landscape than you have time to measure. The science of forestry has taught us that similar stands (ones that have the same species composition, size classes, productivity, and management history) do not need to undergo a 100% census to get an accurate picture of what is there. Foresters use sampling methods that inventory stands to get an accurate representation of what is in them and the quality of the resource.

Publication:
Maple Syrup Digest
Date:
December 1, 2019

Sanitation, Clogging, or Both: A Comparison Study of 3/16″ and 5/16″ Maple Tubing

It is well recognized that microbial contamination of tubing systems can result in a substantial loss in sap yield if untreated. Over a decade of research and maple industry experience has produced a range of possible strategies to address sanitation-related issues in 5/16Ó tubing systems (Perkins et. al. 2019). Although rapidly adopted by many maple producers, due to the relatively short time period in which it has been in widespread use, there is far less understanding of sanitation in 3/16Ó tubing systems (Wilmot 2018). To address this knowledge deficit, we conducted a multi-year study at the UVM Proctor Maple Research Center to examine sanitation-related losses in 3/16Ó tubing systems to determine which approach(es) might best mitigate sap losses due to sanitation.

Publication:
Maple Syrup Digest
Date:
December 1, 2019

Comparison of 3/16″ and 5/16″ tubing sanitation

Although rapidly adopted by many maple producers, due to the relatively short time period in which it has been in widespread use, there is far less understanding of sanitation in 3/16Ó tubing systems. To address this knowledge deficit, we conducted a multi-year study at the UVM Proctor Maple Research Center to examine sanitation related losses in 3/16Ó tubing systems to determine which approach(es) might best mitigate sap losses due to sanitation.

Publication:
Maple News
Date:
October 24, 2019