Tasting maple syrup, for science

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Maple technician Mark Isselhardt takes the measure of a new evaporator at the Proctor Maple Research Center. (Photo: Josh Brown)
Maple technician Mark Isselhardt takes the measure of a new evaporator at the Proctor Maple Research Center. (Photo: Josh Brown)

Forget about buckets. In recent years, maple syrup has been made with reverse osmosis sap extractors and air injectors. This week, the University of Vermont's Proctor Maple Research Center in Underhill Center, VT, has opened a new research building to test exactly what effect these new technologies have on the chemistry and flavor of syrup.


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