The bottom 4-6 feet or tapping zone will be reduced in value by defect associated with tapping. Above this zone, the quality of the log will not be affected by tapping. Sugar maple trees generally have sap with higher sugar content and produce better flavored syrup than other maple species. Although no one knows the exact reason for the higher sugar content, scientists suggest it may be related to the structure of the wood. The sugar is stored in the wood.
Sugar is produced in the leaves during photosynthesis.
It is transported into the wood and stored during the winter, mostly in the form of carbohydrates. It is then converted to sucrose and dissolved in the sap. During warm periods when temperatures rise above freezing, pressure develops in the tree. This pressure causes the sap to flow out of the tree through a wound or tap hole. During cooler periods when temperatures fall below freezing, suction develops, drawing water into the tree.