Total Syrup Yields from Red Maple Trees
Presentation by Dr. Abby van den Berg, UVM Proctor Maple Research Center, at the NY Mid-Winter Classic Conference.
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Treatment of Sugar Maple Sap with In-Line Ultraviolet Light
We initiated a controlled test of the effect of in-line UV light on the microorganisms in free-flowing sugar maple sap that had not been treated by PFA pellets at the taphole. We also wanted to test the effect of temperature-controlled sap storage for five intervals up to 7 days (167 h) prior to processing to syrup.
Tree Size and Maple Production
There are several important factors that affect the yield of sap from trees during the production season. One relationship that is sometimes overlooked is the one between tree size and yield. In order to develop models of tree size and yield to answer some of these questions, we measured the sap volume and sugar content from approximately fifty individuals along a wide range of sizes during the 2016 and 2017 seasons.
Tree Size Matters
In order to develop models of tree size and yield we measured the sap volume and sugar content from a wide range of tree sizes during the 2016 and 2017 seasons. This article explores the findings.
Tubing Cleaning – Methods Used in the U.S.
A wide variety of cleaning techniques are currently used in the maple industry, including rinsing the system with pressurized air and water, or attempts to sanitize with chemical solutions such as peroxide, bleach, or alcohol. However, the effectiveness of these cleaning techniques in reducing microbial populations and increasing annual sap yield is often questionable.
Tubing Theory and Layout
The basics behind determining the best place to install a mainline and laterals in your sugarbush.
Two Pipe Sap Ladder – A Promising Alternative
A two pipe sap ladder consists of a structure of two vertical pipes connecting the lower and upper sections of mainline. It was initially thought that the sap would lift in the pipe on the vacuum side and that air would travel through the pipe on the bush side. Results were not as expected.
Understanding Buddy Off-flavour in Maple Syrup
Acquiring the ability to identify common off-flavours in maple syrup is important for producers. Detecting buddy off-flavour in fresh sap can be difficult, although much easier to taste in finished syrup. Buddy syrup can be described as an unpleasant chocolatey aroma and flavour having a lingering bad aftertaste. Buddy flavour in maple syrup is a food quality issue, not a food safety issue.
Understanding Impacts of Invert Sugar on Maple Products
The level of invert sugar in maple syrup affects how well it crystalizes when making value added products such as maple candy and cream.
Understanding the relationship between tree size and yield
There are several important factors that affect the yield of sap from trees during the production season. One relationship that it sometimes overlooked is the one between tree size and yield.