Fuente: PubMed "wine" Food Chem. 2026 Mar 14;513:148885. doi: 10.1016/j.foodchem.2026.148885. Online ahead of print.ABSTRACTThis study investigated the effects of maple syrup grades (maple syrup vs. VR5) and fermentation parameters (sugars, nutrients, and yeast concentrations) on maple wine's kinetics, physicochemical characteristics, and volatile compounds. The results showed that defective maple syrup has the potential to produce maple wine, with faster kinetics than high-quality maple syrup. The product exhibits ethanol, glycerol, and acidity levels suitable for wine. Nutrient addition was a key parameter affecting the final alcohol content for both types of fermented maple. The wort's initial sugar concentration affects the wine's residual sugar concentration. 61 different volatile compounds were identified, including higher alcohols, esters, carboxylic acids, acetals, and aldehyde/ketones. Higher sugar levels increased the production of acetals such as 1,1-diethoxyethane, known for its fruity flavour. Implementing the principles of sustainable development, this research aims to add value to a maple syrup by-product that, despite requiring the same production effort as first-quality, has much lower economic value.PMID:41904864 | DOI:10.1016/j.foodchem.2026.148885