Grades of maple syrup

 

*** 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

Colorimeters

 

Modern model:

Sampling of the maple syrup to be analysed with the spectrophotometer. Result: 93.7 % of transmittance of light = Canada A – Golden, delicate taste

 

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.

Refractometer

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.

 

 

 

The perfect density of the natural sugar contained in the pure maple syrup for all grades of maple syrup is 66% (66 Brix degrees)

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