Search Results
Results for: 'syrup grading'
![](/wowza/users/u/v/uvmext/files/attachments/NNTYvAO0aMAqp49JJEKO.jpg)
Compared to the relatively simple composition of maple sap, maple syrup has over 130 different identified flavor and aroma compounds. The predominant classes of flavor compounds are phenolics, pyrazines, and carbonyl-based compounds. Typically, li...
![](/wowza/users/u/v/uvmext/files/attachments/NNTYvAO0aMAqp49JJEKO.jpg)
Maple sap, what's in it? Maple sap is a dilute solution of mainly water (95-99%) and sugar (1-5%), along with trace amounts of other substances, including: organic acids, free amino acids, protein, minerals, and phenolic compounds. Sap coming dire...
![](https://streaming.uvm.edu/cc-content/themes/overcast/assets/file-audio-regular.png)
Interview of Roger Brown, owner of Slopeside Syrup in Williston, VT.
Interview of Roger Brown, owner of Slopeside Syrup in Williston, VT.
![](/wowza/users/s/o/socwork/thumbs/2w6SEXWJsPPh2zbTPAD8.jpg)
Field Education - Evaluating and Grading Students
Field Education - Evaluating and Grading Students Training Video
![](https://streaming.uvm.edu/cc-content/themes/overcast/assets/file-audio-regular.png)
What is the state of the industry? Where are bulk prices headed? How will the increase in Quebec quota impact the world supply of syrup? Industry professionals lead this panel discussion. Recorded at the 2017 Vermont Maple Conference.
![](/wowza/users/m/m/mmcdonal/thumbs/gftJtDkVnIfMoV7mo8wP.jpg)
Shelburne Farms Maple Sugaring Part 5: Tap Sap to Syrup
Tour of Maple sugaring operation at shelburne farms with George Conklin of Shelburne Farms
![](/wowza/users/u/v/uvmext/files/attachments/NNTYvAO0aMAqp49JJEKO.jpg)
Some producers use membrane separation (called "reverse osmosis" or simply "RO" within the maple industry) in addition to evaporation with heat. In this process, sap is forced through membranes that have pores which are large enough for water to p...