How Do They Make Maple Syrup

Are you a grade B maple syrup fan? Well, you can’t get it anymore. To understand why, we have to look at the science behind the whole process, from sap to syrup. On the way, we’ll cover hydrometers, reverse osmosis, boiling point elevation, and George’s dislike of Maillard reaction diagrams. #maillard #foodscience #maplesyrup You might also like: Better Pizza Through Chemistry: Surströmming: The Secrets of this Stinky Swedish Fish: Why Can’t You Buy *Fresh* Olives? How Milk Becomes Cheese: Is White Chocolate Actually Chocolate? Credits: Executive Producers: Hilary Hudson Producers: Elaine Seward Andrew Sobey Darren Weaver Writer/Host: George Zaidan Thanks to Bill and Susan Freeman Glastenview Maple Farm Scientific Consultants: Michelle Boucher, PhD Timothy D. Perkins, PhD (UVM) David W. Ball, PhD Brianne Raccor, PhD Drone Operator: Kayo Sobey Executive in Charge for PBS: Maribel Lopez Associate Director of Programming for PBS: Niki Walker Reactions is a production of the American Chemical Society. © 2022 American Chemical Society. All rights reserved. Sources: The Chemical Composition of Maple Syrup: Chemical composition of five standard grades of pure maple syrup: United States Standards for Grades of Maple Sirup (Syrup): #:~:text=U.S. Grade A Golden (delicate,taste,