Showing 71 – 80 of 139 matching resources
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.
The components of a maple sap collection system focusing on 5/16″ vacuum systems.
One of the many off-flavors that can be found in maple syrup is metabolism, often compared to the taste of wet cardboard or ‘woody.’ This article explains metabolism and how to identify it.
Presentation about organic maple defoamer research.
A new research facility designed and dedicated to the study of the effects of sap processing equipment and techniques on the chemistry and quality of maple syrup is being constructed at the UVM Proctor Maple Research Center. This facility will allow researchers to evaluate the differences in maple syrup due to changes in sap processing equipment, including reverse osmosis, evaporators, and other evaporation equipment (steam-away, air injection units, etc.).
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.
This research shows trends in sap yield in US states and Quebec from 2001-2014.
This research shows the trends in bulk syrup prices in the U.S. and Canada between 1998 and 2015.
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.
The often overlooked value of red maple trees for syrup production