syrup. The sap contains around 3% sucrose at
the beginning of the season, half that at the
end; so late-season sap must be boiled longer
and is therefore darker and stronger-flavored.
Today, many producers use energy-efficient
reverse osmosis devices to remove about 75%
of the sap water without heat, then boil the
concentrated sap to develop its flavor and
obtain the desired sugar concentration. They
aim for a temperature around 7ºF/4ºC above
the boiling point of water, the equivalent of a
syrup that’s around 65% sugars.
The Flavors of Maple Syrups The final
composition of maple syrup is approximately
62% sucrose, 34% water, 3% glucose and
fructose, and 0.5% malic and other acids, and
traces of amino acids. The characteristic
flavor of the syrup includes sweetness from
the sugars, a slight tartness from the acids,
and a range of aroma notes, including vanilla
from vanillin (a common wood by-product)