Maple Syrup Grading Fundamentals: Color
The importance of managing and measuring syrup color.
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The importance of managing and measuring syrup color.
How to manage and measure the density of maple syrup and why it matters.
What variables impact syrup flavor, and how to check for and avoid off-flavors.
Why it matters to have syrup free of particulates, and how to filter it to do so.
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.
The sugar maple tree (Acer saccharum) is most commonly used in maple sugaring, but all maples produce sap that can be converted to maple syrup. Though not as high in sugar content as the sugar maple, the sap of bigleaf maple trees (Acer macrophyllum) grown in the Pacific Northwest produces excellent syrup.
The sugar maple tree (Acer saccharum) is most commonly used in maple sugaring, but all maples produce sap that can be converted to maple syrup. Though not as high in sugar content as the sugar maple, the sap of bigleaf maple trees (Acer macrophyllum) grown in the Pacific Northwest produces excellent syrup.
For the past several years we have been conducting researcg and extension on tapping birch trees for their sap and syrup production. This article presents some of the lessons learned to date on some of the most frequently asked questions about tapping birch trees.
Maple syrup has a unique flavor that sets it apart from other specialty foods. Its characteristic for exhibiting different subtle flavors depending on where it was produced, and, at times, how it was produced make it a product that everyone, regardless of their taste preferences, can enjoy. However, this characteristic also makes syrup flavor susceptable to flavors that are not conisdered typical. These off-flavors can occur anywhere from the tree to the containers. Not only do production methods affect the flavor, but Mother Nature has a hand in it too. Following are some common off-flavors that have been encountered, their likely causes, and ways to avoid these problems.
Filtering syrup in small batches is a huge pain. Any advice on how to make it easier?