Colour of maple syrup

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The paler the syrup, the higher its quality.

At La Ferme Martinette, classification is done again before bottleling. We use a modern spectrophotometer instument equipped with an optical cell, which gives a precise measurement of the percentage of light transmitted by the syrup ( not shown).

Colorimeters also continue to be widely used.

Colorimeters

Modern model:

Spectrophotometer

Sampling or the maple syrup to be analyse with the spectrophotometer

Result: 93.7 % of transmittance of light = Canada No1 Extra-Light

See below tabloid for classification criterias

The classification given below was established by Canadian government authorities. The syrup category must be clearly indicated on every container, along with the producer's name and address.

Classification	Grade	Percentage of light transmitted	Quality
Canada NO1 Extra light	AA	75% or greater	Very first Quality Refine freshly boiled maple taste
Canada NO1 Light	A	From 60.5% to 74.9%	First Quality balanced with wooden taste
Canada No1 Medium	B	From 44% to 60.4%	Medium Quality Commerical and common on international markets Taste more like caramelised sugar and less maple taste
Canada NO2 Amber	C	From 27% to 43.9%	Low Quality Strong bitter taste
Canada NO3 Dark	D	Less than 27%	Very low quality Very strong bitter and unpleasant taste. Not authorised to be bottled in Canada. Use more in bakery industries.

The sugar concentration: BRIX

Sugar concentration, expressed in Brix degrees, is measured using a refractometer. The principle is that the sugar concentration of the solution affects its index of refraction.

It gives us the density of sugar naturally composing the pure maple syrup. These datas will assure us of the thickness of the product at 66 Brix degrees; important factor for preservation of the quality but also of the maple syrup.

If not thick enough, it will ferment to arrive to be a vinegar at the end of the fermenting and if it's too thick, it will tend to cristallize in the bottles.