Functional beverages are a high‐value market in the United States. The production of ready‐to‐drink sap‐based beverages represents significant economic opportunity for maple producers. Pasteurized maple beverages maintained high quality during shelf life, but demonstrated a high risk for bacterial contamination in the absence of strict sanitation controls. Acidification of unpasteurized sap was associated with more rapid spoilage, attributed to Rahnella and Bacillus spp. The production feasibility of a fermented, kombucha‐style beverage comprising of various combinations of black tea, sucrose, maple syrup, and maple sap was also evaluated. Use of maple products in kombucha‐style beverages had no negative effect on fermentation kinetics. After 25 days of fermentation, finished product had a pH 2.73–2.95. Small‐scale producers without access to commercial pasteurization and packaging equipment are advised to consider formulation of fermented, as opposed to heat‐treated, maple beverages.

中文翻译：

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巴氏杀菌和发酵饮料，用于枫树汁的增值

功能性饮料在美国是一个高价值市场。即饮的汁液饮料的生产为枫树生产者带来了巨大的经济机会。巴氏杀菌的枫树饮料在保质期内保持高质量，但是在缺乏严格的卫生控制的情况下，细菌污染的风险很高。未巴氏杀菌的汁液酸化与腐败变快有关，这归因于拉氏菌和芽孢杆菌spp。还评估了由红茶，蔗糖，枫糖浆和枫树汁的各种组合组成的发酵红茶菌式饮料的生产可行性。在康普茶型饮料中使用枫树产品不会对发酵动力学产生负面影响。发酵25天后，最终产品的pH值为2.73–2.95。建议没有商业巴氏灭菌法和包装设备的小规模生产者考虑使用发酵的而不是热处理的枫糖饮料。