Description
Birch syrup is produced by concentrating the dilute sugars in early‑spring sap through controlled boiling.
Technical
The process relies on evaporative concentration of water, raising the Brix to about 66% while preserving sugars such as fructose, glucose, and sucrose. The high temperature (~104 °C) also drives the formation of minor flavor compounds, and careful filtration prevents microbial fermentation that would otherwise spoil the syrup.
Science
Primary Reaction
Evaporation of water from sap concentrates sugars and other solutes, forming a syrup.
Sensory Profile
Aroma ()
sweetwoodynuttycaramelmild
Origin & History
Civilization
Ojibwe and Cree
Era
17th century to present