Section ATCP 87.11 - Definitions In this chapter:
(1) "Clean" refers to maple syrup that is free from visible foreign material such as pieces of bark, soot, dust, or dirt.(2) "Damage" means any defects that materially affect the appearance, edibility, or quality of maple syrup. Damaged maple syrup may be badly scorched, fermented, or have one or more off flavors or odors.(3) "Degrees Brix" means the percentage by weight concentration of total soluble solids, mainly sugar, as measured using a refractometer calibrated at 68°F, and to which any applicable temperature correction has been made, or by any other method that gives equivalent results.(4) "Delicate taste" means a maple flavor of mild intensity.(5) "Department" means the Wisconsin department of agriculture, trade and consumer protection.(6) "Division" means the division of food and recreational safety in the department.(7) "Liquid maple products" means maple syrup, shelf-stable concentrated maple sap, non-shelf-stable concentrated maple sap, or maple sap water.(8) "Maple-derived water" means permeate that is removed by reverse osmosis, or water that is otherwise removed, from sap from trees of the genus Acer.(9) "Maple sap water" means sap from the trees of the genus Acer that has not been concentrated to a solids content of more than 4 percent, or 4 degrees Brix, and is a potentially hazardous food as defined in s. ATCP 70.02(33).(10) "Maple syrup" means the liquid food derived by concentrating and heating sap from the trees of the genus Acer, as defined in 21 CFR 168.140, having a solids content of not less than 66 percent by weight, or 66 degrees Brix, and not containing added sweeteners.(11) "Non-shelf-stable concentrated maple sap" means sap from the trees of the genus Acer that has been concentrated using heating or other methods, has a solids content of more than 4 percent and less than 66 percent by weight, or from 4 to 66 degrees Brix, and will support microbial growth when stored at temperatures not lower than 41°F (5°C) or higher than 135°F (57°C).(12) "Off flavor or odor" means any specific and identifiable or unidentifiable flavor or odor that is not normally found in grade A maple syrup. Off flavors or odors may be related to natural factors or manufacturing practices, and may develop or be acquired during handling or storage.(13) "Packaging" means the transfer of liquid maple products or maple-derived water into a container that is sealed for sale, distribution, or delivery to a customer.(14) "Rich taste" means a full-bodied maple flavor of medium intensity.(15) "Robust taste" means a full-bodied maple flavor of higher than medium intensity.(16) "Shelf-stable concentrated maple sap" means sap from the trees of the genus Acer that has been concentrated using heating or other methods, has a solids content of less than 66 percent by weight, or less than 66 degrees Brix, and will not support microbial growth when stored at temperatures not lower than 41°F (5°C) or higher than 135°F (57°C).(17) "Strong taste" means a full-bodied maple flavor of high intensity.(18) "Taste" means the intensity of maple flavor.(19) "Turbidity" means the suspension of fine mineral particles in the maple syrup such that the syrup clarity is reduced.Wis. Admin. Code Department of Agriculture, Trade and Consumer Protection ATCP 87.11
1-2-56; am. Register, March, 1956, No. 3, eff. 4-1-56; renum. from ATCP 157.01, Register, February, 1996, No. 482, eff. 3-1-96; CR 11-038: renum from 157.11 Register January 2012 No. 673, eff. 2-1-12.Amended by, corrections in (3), (11), (16) made under s. 35.17, Stats., Register May 2017 No. 737, eff. 6/1/2017Amended by, correction in (1) (a) made under s. 13.92(4) (b) 7, Stats., Register May 2021 No. 785, eff. 6/1/2021