proud exporter

since 1995

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SYRUP

MAPLE

100% pure

CANADA - GRADE A

ORGANIC / REGULAR

Maple syrup comes in four different categories, determined by color and flavor.

 

100% pure maple syrup exhibits a lighter color at the start of the harvest season and a darker color at the end of the season.

 

This phenomenon is explained by the natural variation in the composition of the sap, during the spring harvest:

 

• The types of sugar in maple sap change: the levels of fructose and glucose increase, while the levels of sucrose decrease slightly.

• The levels of other natural compounds (amino acids, minerals, phenols) present in the sap also change during the season.

 

These changes in the composition of maple sap affect the color and flavor of maple syrup depending on the time of the season.

 

At the start of the season, the syrup obtained is generally clearer with a delicately sweet taste. It becomes darker and darker with a gradually more pronounced taste as the season progresses.

 

The sugar level of maple syrup is constant, regardless of the category, ie 66 to 68 degrees Brix.

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In the fall, the sugar maple deposits concentrated sugars in the combs of the tree (groups of cells that transport and store nutrients). These sugars ripen over the winter and are harvested while the frost is still in the ground. Sap flow is stimulated in the spring when the days warmer and temperatures exceed 0 ° C during the day, followed by nights below freezing. Inside the tree, the positive pressures created by temperatures above 0 ° C produce a natural flow of sap. When a tree's internal pressure is greater than the external pressure, its sap will flow from a tap pierced in the tree (or from a branch broken or split in the bark). Clear sap rushes out of these taps and into the collection system, and as the pressure in the tree decreases during the day, the flow of sap slows down and stops. Negative pressure is then found in the tree, and it begins to absorb water through its root system. The next day, when the tree warms up, the positive pressure is restored, creating another flow. The process continues for about six weeks in early spring, between March and April. At the end of this period, the sap takes on a cloudy appearance and the sugar content drops considerably. At the height of the sugar season, the sap contains between 2% and 5% of sugar. Towards the end of the season, the sap contains less than 1 percent sugar. When harvesting maple, a tree releases about 7% of its sap.

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