Effect of the new high vacuum technology on the chemical composition of maple sap and syrup

Abstract

BackgroundTechniques used to produce maple syrup have considerably evolved over the last decades making them more efficient and economically profitable. However, these advances must respect composition and quality standards as well as authenticity of maple products. Recently, a new and improved high vacuum technology has been made available to producers to achieve higher sap yields. The aim of the present study was therefore to evaluate the effect of this new system on the yield of sap and on the sap and syrup chemical composition. ResultsSap yield was monitored during the 2013 and 2014 seasons for high vacuum collection systems (25–28 InHg) and compared to the control systems (20 InHg). Samples of sap and syrup were also collected for chemical analysis. During the 2013 season, a sap volume of 166.19 L/tap was recorded at 25 InHg vacuum level while the control vacuum level permitted to collect 139.47 L/tap, corresponding to a yield increase of 19.2 %. The following season, a yield increase of 38.2 % was measured when control and 28 InHg vacuum levels were compared with 118.06 and 163.13 L/tap, respectively. Results on the pH, color, flavor, minerals, sugars, organic acids, total polyphenols, total nitrogen, abscisic acid and auxin (Indol-3-acetic acid) showed no major differences between high vacuum technology and the control with values remaining within ranges previously published. ConclusionResults showed that a use of high vacuum systems increased sap yield and had no major impact on the quality and purity of maple sap and syrups compared with the control systems.