- [Mark] This is Mark Isselhardt, Maple Specialist
with University of Vermont Extension.
This is a Vermont Maple Minute.
Processing sap with heat in the evaporator is essential.
The reactions responsible for the development
of maple syrup's characteristic, color and flavor
require heat to proceed.
Syrup produced by methods with little or no heating,
such as freeze drying or vacuum distillation,
result in nearly colorless and flavorless syrup.
The starting sap has the biggest role to play
in what type of syrup is gonna be produced on that day.
Producer's equipment can have an influence,
but by and large, it's the sap that you have on that day
which will determine the grade of syrup you produce.
This has been a Vermont Maple Minute.
I am Mark Isselhardt, Maple Specialist
with the University of Vermont Extension.