Description
Fermented maple sap yields a sweet, low‑alcohol beverage traditionally made by Indigenous peoples of Eastern North America.
Technical
Yeast metabolizes the sucrose, glucose, and fructose in maple sap, converting them primarily to ethanol and carbon dioxide while generating minor metabolites such as glycerol and fruity esters. Optimal fermentation occurs at 20–25 °C for 7–14 days; pH below 3.5 or temperatures above 30 °C inhibit yeast activity and promote off‑flavors or spoilage.
Science
Primary Reaction
C6H12O6 → 2 C2H5OH + 2 CO2 (yeast‑mediated sugar fermentation)
Sensory Profile
Aroma ()
sweetfruitylightly yeastycaramelwoodyearthyfloralhoney-likevanilla