The importance of managing and measuring syrup color.
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This video offers a detailed explanation for evaluating density when grading syrup.
How to manage and measure the density of maple syrup and why it matters.
This video offers a detailed explanation for evaluating flavor when grading syrup.
What variables impact syrup flavor, and how to check for and avoid off-flavors.
As the maple water industry has grown, this study conducted a taste test of various brands of commonly available maple waters.
How to collect the most sap possible using efficient techniques.
Keeping track of the amount of sap being collected is important for maintaining high yields and minimizing losses. This article explains how to measure sap using counters mounted on releasers.
Research on metabolism off-flavor in maple syrup at the University of Vermont Proctor Maple Research and Extension Center (PMREC) had two main objectives. The first was to identify the primary compound(s) responsible for metabolism off-flavor in maple syrup. Once the responsible compound or compounds were identified, measures to reduce or remove the off-flavor from finished maple syrup could be investigated. Thus, the second main objective was to determine whether a technique could be found that maple producers and packers might employ to effectively remediate the flavor, and thereby increase the economic value, of metabolized maple syrup.
The objective of this study was to examine several possible remediation techniques to determine which, if any, was most effective in reducing or removing metabolism off-flavor from maple syrup.