Bark removal and taphole closure with arc-barb spouts
The Arc-Barb Spout (UVM Patent Pending) is designed with a shortened barrel to allow improved sap flow from the shallower, more productive sapwood zones in maple stems.
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Check-valve spouts vs. standard clear spouts
Leader Evaporator Co. Check-Valve (CV) spouts and adapters incorporate a small, free-floating ball which is designed to reduce or prevent backflow of sap into the taphole during freezing, when leaks in the tubing system occurs, and when mechanical releasers dump and introduce air into the system. Several studies over nearly a decade have compared sap yields from CV adapters and spouts to various non-CV spouts and adapters.
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.
Does Color Matter? Spouts come in variety of hues. Does it affect yield?
In general, it is presumed that any effect of Òspout colorÓ on sap yield arises due to thermal warming of darker-colored spouts during sunny periods. Darker-colored spouts warm faster and the spout temperature can rise considerably above air temperature when hit by the sun compared to lighter-colored spouts. To assess the effect of Òspout colorÓ on sap yield, we conducted a multi-year study at the University of Vermont Proctor Maple Research Center in Underhill, Vermont. Twelve treatment plots were randomly assigned a different spout type, with one mainline and releaser for each plot.
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.
High Brix Syrup Processing & First Two Seasons with Lapierre HyperBrix
Given our extensive research experience on RO processing and flavor, and the appearance of new RO technology that could concentrate to higher levels, a shift toward this new technology seemed appropriate. Therefore after investigating various options, we entered into a partnership with Lapierre Equipment to utilize the new HyperBrix RO system at UVM PMRC. This paper describes some aspects of our first two seasons of use of this equipment. Given the state of the industry, we define Òhigh brixÓ maple sap processing as RO machines capable of producing concentrate at 30¡Brix or higher.
Maximizing Maple Sap Yields
How to collect the most sap possible using efficient techniques.
Sap sugar within, between seasons at UVM PMRC
Changes in the amount of sugar in maple sap vary within a sap run, from day to day, throughout the season, and from year to year.
SapSpy keeps tabs on the sugarbush
During the 2021 season, the UVM Proctor Center tested SapSpy (www.sapspy.com), a relatively new entrant in the sugarbush monitoring field.
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.