Maple Syrup Production for the Beginner Part 5: Sap Collection
Cornell University’s Maple Specialist, Steve Childs, offers this video series for beginning sugarmakers.
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Maple syrup production from sap preconcentrated to ultra high °Brix by membrane technology: Composition and properties
Maple syrup is produced typically from maple sap concentrated by nanofiltration or reverse osmosis at a moderate °Brix level ranging from 6 to 16 °Brix followed by heat evaporation. Recently, new membrane processes have been developed to concentrate maple sap to ultra-high °Brix reaching up to 40 °Brix. The aim of this study is to evaluate the effect of this ultra-high concentration of sap on the composition, the properties and the cost of corresponding maple syrup. Results showed some differences in chemical composition and properties between syrups produced from low and ultra-high concentration of sap. Syrups produced from ultra-high °Brix concentrated sap had lower concentrations of potassium and polyphenols, a lighter color and distinctive flavor. This was mainly observed when no modification were applied to the heating pattern in the evaporator pans. However, syrups produced by modulation of the heating pattern in the evaporator had color, flavor and taste similar to control syrups. These results demonstrate that syrups with comparable sensory properties can be obtained from low and ultra-high concentrated sap by adjusting the heating time depending on the initial °Brix. The concentration process to ultra high °Brix allows for a concomitant reduction of the production costs and a modulation of syrup quality.
Maple Syrup Production in a Changing Environment
This report summarizes the results from a survey to document respondent’s experience of changes within maple syrup operations and sugar maple (acer saccharum) ecosystems, including potential changes to regulations, technologies and climate.
Maple Syrup Production Statistics
A compilation of all publicly-available data on syrup production.
Maple Syrup Quality Control Manual
The most important contribution to the production of high quality maple syrup and syrup products is cleanliness and attention to detail in all parts of the production process. This manual provides guidance for doing so.
Maple Syrup: Natural and Nutritious
This consumer-facing resource can be used as a handout or poster, and features nutrition facts about maple syrup compared to other sweeteners.
Maple Tele-Medicine: What is Making my Syrup Taste Sick?
Most people recognize good tasting syrup and many can pick out when syrup tastes off, but occasionally there is a flavor that is not easily identified. Mark Isselhardt, UVM Extension, and Henry Mackres, retired Vermont Chief of Consumer Protection, discuss syrup flavors (and off-flavors) and sample syrup sent in advance of the session for diagnoses.
Maple Watch Continues Biochemical Research in New Hampshire
Maple Watch is studying sap to investigate environmental impacts of climate change on sugar maples.
Maple water: A first look
As the maple water industry has grown, this study conducted a taste test of various brands of commonly available maple waters.
Maple Wine Methods and Materials for NY State Maple Syrup Producers
Maple syrup is a pure, all natural sweetener that can be diluted and fermented to create a pleasant, full-bodied wine with elegant structure and strong maple character. However, without proper materials and technique, it is easy to make a poor quality wine that is bitter, astringent or sickly sweet. The purpose of this book is to provide technical guidance for the production of maple wine and details on the legal procedure for becoming a wine producer in New York State.