The reliability of the measure of glucose and inverted sugar levels in maple syrup is vital for manufacturing stable and quality by-products. In this project, two rapid measure methods of glucose rates are proposed, one using a glucometer and the other by colorimetry. For the glucometer method, a universal procedure for the assessment of calibration and the correction of the glucometer reading has been developed. For the colorimetry method, the measure is done after the addition of a specific enzyme to the glucose. The reaction takes place at room temperature and the reagent used is safer with relation to colorimetry methods with acid oxidation of glucose. This project was jointly funded by the MAPAQ (Programme levier, section 3.1) and the Centre ACER.