Spout colors can affect sap temp at the taphole
We reported in a previous article (Does Color Matter?, The Maple News June/July 2018) that color influences the degree of solar warming of spouts during sunny, windless days and can impact sap yields.
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Innovations in Maple Sap Collection Systems: Reducing Clogging in 3/16” Tubing
Natural vacuum created in3/16” tubing has been a boon for many maple producers in stands where sufficient grade allows it to function properly. The column of sap moving downhill in 3/16” tubing doesn’t readily allow air bubbles to pass, but rather pushes them out of the system, creating a vacuum (Wilmot 2014, Perkins and van den Berg 2018). Unfortunately, several years of use have demonstrated that 3/16” tubing systems can be prone to clogging by microbial masses (Wilmot 2018, Perkins and vanden Berg 2019), especially at fittings (Childs 2019) where the internal diameter is greatly reduced.
Ask Proctor: How does Sap Move Near Tap Wounds
Because of the vertical orientation of the dominant anatomical feature of wood (vessels and fibers), sap within the stem of maple trees moves primarily in a vertical direction, either upward during as the tree is freezing/uptake phase or downward (mostly) during the thawing/exudation phase. When a tree is tapped, a zone of impermeable wood forms around the wood.
Ask Proctor: Why do I sometimes make light-colored syrup at the very end of the season?
The typical trend over a sugaring season is for syrup to start out light in color and get progressively darker, eventually ending up with very dark (and strong or off-tasting) syrup at the end. While there can be some temporary excursions up and down in syrup light transmittance, the natural progression is from light syrup early on to dark syrup near the finish. However, occasionally a syrup producer finds that right as the season is concluding the syrup color goes up dramatically and wonder why this happens.
A 20-Year Record of Syrup Production at UVM Proctor Maple Research Center from 2004-2023
The University of Vermont (UVM) Proctor Maple Research Center (PMRC) in Underhill, Vermont, has along history of research on sap production. Maple syrup has been made at PMRC since shortly after its founding in 1946, in part for research and in part for demonstration. Syrup production has always been an important component of the work of PMRC as it keeps the faculty and staff aware of the issues involved in sap collection and syrup production, it provides more of a “buy in” from producers when they understand that we face the same hurdles as they do each season, and the revenue gained from the sale of maple syrup helps to fund the operation.
Cost of hitting stained wood when tapping
Avoiding tapping near previous tapholes is a common practice in maple production. This is because previous wounds create a zone of stained wood that extends slightly wider and deeper than the taphole, but extends upwards and downwards, often reaching 6-12 inches in length in each direction, affecting a volume of wood approximately 50 times (range of 15-150X) larger than the volume of the taphole (vanden Berg et al. 2023).
Update on Plantation Maple Research by UVM
For several years researchers at the UVM Proctor Maple Research Center studied the feasibility of collecting sap from saplings as an alternative production method for maple syrup.
Effect of spout deployment date and drop configuration on sap yield
Because of the lack of knowledge on this topic and the frequent questions we received about the proper practice, we implemented a study in the summer of 2022 to examine the single and interactive effect of spout deployment date and open verses closed drops on sap yield.
Sweet Talk: All Things Maple
This ongoing podcast features interviews with researchers and educators about topics related to maple production and marketing.
Net-Zero Maple Syrup
An examination of why and how maple sugarmakers can make their operations carbon-neutral.