How Do They Make Maple Syrup?

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Are you a grade B maple syrup fan? Well, you can’t get it anymore. To understand why, we have to look at the science behind the whole process, from sap to syrup. On the way, we’ll cover hydrometers, reverse osmosis, boiling point elevation, and George’s dislike of Maillard reaction diagrams. #maillard #foodscience #maplesyrup You might also like: Better Pizza Through Chemistry: 🤍youtu.be/m30YnuF9vUc Surströmming: The Secrets of this Stinky Swedish Fish: 🤍youtu.be/U-Y8qqdjDAk Why Can’t You Buy *Fresh* Olives? 🤍youtu.be/oStoeHntfG8 How Milk Becomes Cheese: 🤍youtu.be/uJEkb4Hq5jY Is White Chocolate Actually Chocolate? 🤍youtu.be/4qI8qbfTkys Credits: Executive Producers: Hilary Hudson Producers: Elaine Seward Andrew Sobey Darren Weaver Writer/Host: George Zaidan Thanks to Bill and Susan Freeman Glastenview Maple Farm Scientific Consultants: Michelle Boucher, PhD Timothy D. Perkins, PhD (UVM) David W. Ball, PhD Brianne Raccor, PhD Drone Operator: Kayo Sobey Executive in Charge for PBS: Maribel Lopez Associate Director of Programming for PBS: Niki Walker Reactions is a production of the American Chemical Society. © 2022 American Chemical Society. All rights reserved. Sources: The Chemical Composition of Maple Syrup: 🤍🤍cooksinfo.com/wp-content/uploads/David-Ball-The-Chemical-Composition-of-Maple-Syrup.pdf Chemical composition of five standard grades of pure maple syrup: 🤍mapleresearch.org/wp-content/uploads/0215chemicalcomposition.pdf United States Standards for Grades of Maple Sirup (Syrup): 🤍🤍federalregister.gov/documents/2015/01/29/2015-01618/united-states-standards-for-grades-of-maple-sirup-syrup#:~:text=U.S.%20Grade%20A%20Golden%20(delicate,taste%2C%20%3C25.0%25Tc) 168.140 Maple sirup: 🤍🤍ecfr.gov/current/title-21/chapter-I/subchapter-B/part-168/subpart-B/section-168.140 Agriculture - Maple Statistics: 🤍🤍uvm.edu/extension/agriculture/maple-statistics Consumer Preference for Graded Maple Syrup: 🤍mapleresearch.org/pub/ne_rp402/ Sap flow, wounding and compartmentalization in maple: 🤍🤍themaplenews.com/story/sap-flow-wounding-and-compartmentalization-in-maple/374/ North American Maple Syrup Producers Manual full: 🤍holmes.osu.edu/sites/holmes/files/imce/Program_Pages/Maple/North%20American%20Maple%20Syrup%20Producers%20Manual%20full%20pdf.pdf Making the Grade—The Color and Flavor of Maple Syrup: 🤍extension.unh.edu/blog/2022/03/making-grade-color-flavor-maple-syrup Formation of flavour compounds in the Maillard reaction: 🤍🤍sciencedirect.com/science/article/abs/pii/S073497500500145X Maple syrup production from sap preconcentrated to ultra high °Brix by membrane technology: Composition and properties: 🤍mapleresearch.org/pub/centreacerro/ Assessment of the Flavor of Syrup Produced with High-Brix RO Systems: 🤍mapleresearch.org/pub/m1217highbrix/ United States Standards for Grades of Maple Syrup: 🤍🤍internationalmaplesyrupinstitute.com/uploads/7/0/9/2/7092109/revised_u.s._standards_for_grades_of_maple_syrup_march_2,2015_1.pdf Maple syrup grades: 🤍vermontmaple.org/maple-syrup-grades

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How Do They Make Maple Syrup?
How Do They Make Maple Syrup?
How Do They Make Maple Syrup?
How Do They Make Maple Syrup?
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Комментарии пользователей:
homocapensis
2023-01-01 16:44:33

Excelente video .

BoogieDaddy
2022-11-30 22:45:21

Thank you so much for clarifying this. I, too, am a "Grade B guy" and have been scratching my head, wondering where that amber elixir has gone. Now I know what to look for!

Gayle Cheung
2022-11-04 20:42:42

Excellent great job everybody yay Canada, eh 🇨🇦♥️🌏

Mike Little
2022-09-14 17:13:50

Epic video. Thank!

Cynthia Middleton
2022-07-13 00:27:17

They took a simple system and made it hard! That is what people do. Also he is not telling the truth. Maple syrup in mostly fructose!

moosefactory133
2022-05-28 20:01:00

Good video. I was talking to someone in our hiking club and somehow we got onto the subject of maple syrup. He told me most of the stuff you get in stores or at restaurants is just plain crap and not real syrup. That made me look up videos on the subject and found this to be both very informative and interesting. I never knew there was so much to making of real maple syrup and that there is a International Maple Syrup Institute. Next thing I am going to look up is if there is any difference between Canadian and Vermont syrup. My friend told me probably not. Hopefully I will be able to find out.

SomeAssemblyRequired
2022-05-28 09:40:46

Your trip was like returning to my childhood -- except for the reverse osmosis ;-)

Brent
2022-05-28 01:34:54

Scitechdaily is using your video and transcribed the audio into what looks like its own article . . .except it's just straight stolen.

Gordon R
2022-05-27 20:14:56

I've been clickbaited AND I learned something?? What the frick

Max Slimmer
2022-05-27 15:00:39

Was/is there a grade C or D? I feel like I used to get a maple syrup that was quite dark, less viscous but had a very robust flavor. It was awesome. 🧑‍🍳💋

Kelly Davidson
2022-05-27 13:46:18

What was the white powder added at the beginning of the 3 second montage? The only thing that comes to mind is a preservative but sugar IS a preservative so I'm a bit confused. TIA!

B. Rad
2022-05-27 12:10:48

You are a very talented video maker .

BlackStarry Sky
2022-05-27 04:46:41

Excellent video. Tricked yet satisfied.

Jan Kibbe
2022-05-24 17:37:11

Great video but I'd like to mention there were two misconceptions in the video. First when you drill into the tree, sap doesn't come out like a fountain. It drips! Secondly, when you were talking about ROing, you mentioned heat. ROing the sap does not include any heating. It removes water to make a higher content concentrate so less boiling time. Thanks for the great video!

Jon Gray
2022-05-12 03:13:46

Click bait indeed. Your information is incomplete and I would say poorly researched. The main process by which color and flavor are imparted to maple syrup is by natural bacterial metabolism of the sucrose in maple sap prior to being boiled. This is why late season syrup has darker color and more intense maple flavor, by outside temperature increases and higher bacterial involvement splitting the sucrose bonds into glucose and fructose.

Ireallyreally Hategoogle
2022-05-11 21:05:07

Starts with 48 gallons to make one gallon, then 47 gallons to make one gallon, and then back to 48 gallons to make one gallon.
A clickbait title, really, science channels have been reduced to using clickbait?

radishpineapple74
2022-05-11 12:15:59

CLICK-BAIT WARNING: They DO still make Grade B maple syrup, it's just that in 2014 they decided to re-brand Grade B as "Grade A | Dark Color and Robust Flavor" because people kept thinking that Grade B implied it was an inferior product.
Reactions people: you DON'T need to do click-bait like this to draw people in. Just be honest and engaging.

Paul Oksnee
2022-05-10 15:53:32

Dark maple syrup is also my favorite.

Rafael L
2022-05-09 01:11:28

I've never even tasted maple syrup, but the video made me want to try some of this grade B. Also, drilling holes in the trees is how latex is collected for making rubber.

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