Cet article est disponible seulement en anglais. Il a paru dans le Maple Syrup Digest (Vol. 21A, No. 2, June 2009, p. 23-31). (330-4010022)
The use of air injection technology in the maple industry can be defined as: the forced introduction of air through a series of perforated pipes submerged in the boiling sap in the front and /or back pan of a maple syrup evaporator. Several studies conducted in recent years have investigated aspects of the use of air injection technology in the process of maple syrup production. This technology was designed primarily to produce lighter-colored syrup which procured a higher market price for producers. No single study can encompass the wide range of conditions found among maple producers (different evaporators, size and design of equipment and maple operation, varying sap composition, varying air injector design and air flow rate, etc.), and it is not practical to scientifically replicate each of these different sets of conditions. Each of the studies had different objectives and was designed to answer a limited number of questions under certain conditions and constraints, and thus cannot be extrapolated beyond certain limits. In some instances, results of these different studies may appear to be contradictory; however each simply reflects the particular set of experimental conditions and emphasis on a specific question of interest. In most cases the perceived discrepancies can be explained. This document is an attempt to provide an overview of the key results that have been found to this point and to point out where the results are similar, and where they are not. Questions which require further research to answer are also identified.
Le Centre ACER en collaboration avec Agriculture et Agro-alimentaire Canada annonce une innovation permettant de classer correctement et de façon reproductible les sirops d’érables selon leur appartenance à différentes familles de saveur. La méthode spectroscopique est une méthode peu coûteuse pour obtenir un portrait global du contenu en composés aromatiques et en sucres. La spectroscopie contribuerait donc à une véritable valorisation de la saveur du sirop d’érable auprès des consommateurs, un aspect qui jusqu’à maintenant a été passablement négligé.