Maple sap is a perishable product that will spoil when stored improperly or for extended periods of time. As it exits the tree, it is contaminated with bacteria, yeast, and molds, which can spoil the sap by consuming its resources (e.g. sugars) or by releasing byproducts (e.g. enzymes, acids, aromas) resulting in color, texture, flavor and odor changes in the sap. Flavors and textures developed in spoiled sap can persist in maple syrup and other value-added products; proper care of maple sap is essential to produce quality products.