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Product Demo: Boiling on a Lapierre Hyperbrix rig with 35 percent concentrate

Today we are at the UVM Proctor Maple Research Center in Underhill Center, Vt. with center director Dr. Timothy Perkins, Jean Francois Goulet of Lapierre Equipment and Proctor’s Abby Van Den Berg, boiling on a Lapierre HyperBrix system with 35 percent concentrate. The new technology takes out 2/3rds of the water from the sap before it hits the evaporator. Lapierre donated the equipment to the Proctor center to support research. Van Den Berg’s findingsÑfollowing a blind taste test last fall with a group of volunteersÑ found there is no noticeable taste difference between syrup produced in a high brix process vs. conventional syrup.

Publication:
Maple News
Date:
March 17, 2017

Quality Control in the Sugarhouse: Knowing where things can go wrong, and making sure that they don’t.

The most helpful advice for producers concerned about damaging otherwise good syrup is the most basic; make sure to grade each batch carefully and don’t assume that just because everything went smoothly in the sugarhouse that the syrup doesn’t need to be checked. The following is a list of problems that can occur with the four primary qualities of syrup, and how to avoid them.

Publication:
Maple Syrup Digest
Date:
June 1, 2018

Recommendations for Proper Plate Filter Press Operation

New filter presses do not always include a complete set of instructions and the proper procedures in using a filter press are not always apparent. This publication is meant to provide guidelines for the proper use of plate filter presses.

Date:
January 1, 2005

Relating Spectrophotometer Readings to Visual Grading of Maple Syrup

Color grading of maple syrup is based on placing syrup samples within four or more categories based either on visual comparison to color references or measurement of light transmission with a spectrophotometer. With a spectrophotometer, specific transmission values are used as break points to divide syrup samples into color grades. The purpose of this report is to describe the lack of agreement between existing light transmission break points and visual grading and how this problem can be addressed.

Publication:
Maple Syrup Digest
Date:
June 1, 2006

Research Update on Birch Sap & Syrup Trials

For the past several years we have been conducting researcg and extension on tapping birch trees for their sap and syrup production. This article presents some of the lessons learned to date on some of the most frequently asked questions about tapping birch trees.

Publication:
Maple Syrup Digest
Date:
February 1, 2017

Rethinking how we determine sap prices

A table to help determine sap prices, and commentary on the factors that should be considered when purchasing sap.

Publication:
Maple Syrup Digest
Date:
February 1, 2015

Reverse Osmosis for Maple Sap

Hurley Wisconsin maple program presentation by Joe Polak of Maple Hollow on using ROs to make your operation more efficient.

Date:
March 4, 2020

Reverse Osmosis for Maple Syrup Option 2

Cornell University’s Maple Specialist, Steve Childs reviews a second reverse osmosis system for a small-scale maple syrup producer. Reverse osmosis greatly reduces the time and energy spent in boiling maple syrup by pulling much of the water from the sap before the boiling process begins. Sap can be put through the system repeatedly and becomes more concentrated with each pass through the RO membrane. Boiling the concentrated sap at the end is always necessary however, as that greatly contributes to maple syrup’s rich flavor.

Date:
July 15, 2014

Reverse Osmosis for Maple Syrup Option 3

Cornell University’s Maple Specialist, Steve Childs, reviews one more reverse osmosis unit that is still applicable to the small-scale maple producer, despite this unit’s size.

Date:
July 14, 2014