Vermont Terroir: Investigating the Relationship between Maple Syrup Chemistry and Bedrock Lithology
نویسندگان
چکیده
The idea that the quality and taste of food is intimately linked to the place where it is produced, known as terroir, has long been important in the wine and coffee markets. The goal of this study is to explore if and how a geologic component of terroir, specifically bedrock lithology, relates to maple syrup produced in Vermont. It is widely known among syrup producers that the taste of unblended syrup varies greatly from one site to another, but little formal work has been conducted on this topic.
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