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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...
Why Does Sap Flow from Maple Trees? Throughout the maple region, there are several weeks of alternating freeze and thaw temperatures each spring. This weather provides the right conditions for sap flow in maple. Unlike most trees, maples have tiny...
Access to a sugarbush is critical for installing and repairing sap collection equipment, tapping and managing crop trees and responding to the effects of natural disturbances. Quality access to the sugarbush relies and a road and trail system that...
The USDA released the estimates for the 2019 Vermont maple crop. The numbers show that Vermont produced just over 2 million gallons of syrup in 2019. This represents a nearly 50% of all the syrup produced in the US and just under 7% increase from ...
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...
In Vermont, Grade A maple syrup is divided into four distinct color classes. Those classes are Golden, Amber, Dark and Very Dark. The lightest grade of syrup, Golden, has the most delicate flavor. A lot of the time it will be made at the beginning...
Syrup clarity is one of the four basics of grading. Syrup that come right off the evaporator is cloudy. Most of the cloudiness found in unfiltered syrup is naturally occurring minerals such as calcium also known as sugar sand or niter. Syrup clari...