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The objective of this study was to investigate the effects of using acid on the chemical composition and the sensory quality of syrup produced after cleaning.
Techniques used to produce maple syrup have considerably evolved over the last decades making them more efficient and economically profitable. However, these advances must respect composition and quality standards as well as authenticity of maple products. Recently, a new and improved high vacuum technology has been made available to producers to achieve higher sap yields. The aim of the present study was therefore to evaluate the effect of this new system on the yield of sap and on the sap and syrup chemical composition.
High levels of atmospheric sulfur (S) and nitrogen (N) deposition have substantially damaged ecosystems in the Adirondack Mountains of New York. Efforts to quantify damage have largely focused on aquatic effects2 However, limited recovery of surface water acid?base chemistry in response to large (>40%) decreases in S deposition over the past two to three decades has been attributed to depletion of soil calcium (Ca) and other base cations that may be ongoing despite declining acidic deposition. Availability of soil Ca has also been linked to changes in terrestrial faunal and vegetation communities in Adirondack hardwood forests.
Two ways to help satisfy the need for more high-quality sugar maple trees (Acer saccharum Marsh.) are by establishing plantations and by supplementing natural regeneration. To gain basic knowledge of seedling requirements for this species we studied the effects of soil moisture and nutrient levels on the growth of sugar maple seedlings in their first 3 years.
Between 2008 and 2011 we conducted a series of controlled experiments performed with commercial maple equipment to investigate the potential effects of the use of RO on the composition, properties, and flavor of the maple syrup produced.
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.
Higher and wider discoloration, compartmentalisation and decay in maple wood by the use of the PFA pellet restricts the healthy sapwood areas and diminishes translocation of sap and nutrients. Furthermore, technological advances for better sanitation in sap collection and storage presently in use by the maple industry, tested by research to be safe for maple tree health and syrup quality, have made the use of the PFA pellet unnecessary.
Sap filters can remove residue or debris, which may inadvertently enter the sap through the collection system or during storage. Moreover, filtering may improve the storage potential of maple sap, improve sap quality especially during mid- to late-season and help in keeping the evaporator system clean.
Boiling syrup is energy intensive, but there are ways for sugarmakers to calcuate and improve their energy use.
A summary of a presentation on energy efficiency in maple production.