Not quite... the mechanism you're talking about has noting to do with sap (or moisture) flowing
up into the branches. The phenomenon that occurs during the Maple sugaring season has nothing to do with natural sap flow... and it's unique to Maples. Without a wound or tap hole, there is no flowing of the sap... because it's coming from the branches, not the roots. Yes, the thawing and freezing of the sugaring season does cause positive pressure in the upper parts of the tree... but the sap has nowhere to "flow" unless a wound is introduced. Root pressure cannot not occur until the ground thaws, and the mechanism that "pulls" sap
up into the branches cannot occur until there are leaves, and the opening of the buds is dictated by the ratio of daylight to darkness in hard maples. So no, Sugar Maple sap "flow" is not temperature dependent... but temperature is what allows you to "drain" sap from the upper part of tree during the sugaring season. Actually, if the tree was pulling sap
up from the roots (i.e., if sap was "flowing") it would make lousy syrup.