*** IMPORTANT NOTICE ***
THESE ARE THE CANADIAN MAPLE SYRUP GRADES THAT ARE EFFECTIVE SINCE DECEMBER 12th, 2016
The paler the syrup, the higher its quality. At La Ferme Martinette, classification is done again before bottling. We use a modern spectrophotometer instrument, equipped with an optical cell, which gives a precise measurement of the percentage of light transmitted by the syrup (not shown), giving the grades of the maple syrup. Colorimeters are also still widely used.
Example of traditional models of colorimeters
Modern model:
See below tabloid for classification criterias
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.
The sugar concentration of maple syrup
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 light refraction.
It gives us the density of sugar naturally composing the pure maple syrup. These data will assure us that the thickness of the product is 66 Brix degrees. This is an important factor for preservation of the quality but also of the maple syrup.
If the maple syrup is not thick enough, it will ferment and turn into vinegar at the end of the fermenting process. If it’s too thick, it will tend to crystallize in the bottles.
