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The Impact of COPPER

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The Impact of COPPER

Postby Harry » Sun Sep 16, 2012 7:33 pm

The presence of copper in pot stills was confirmed as
being important for the control of sulphury and meaty
aromas in new make spirit, and DMTS levels showed a
good correlation with these aromas. In these laboratory
scale distillations, copper was found to reduce the level of
this compound best when placed in the wash still
condenser or spirit still pot. In order to improve control of
this compound, the reasons why these areas of the still
are more efficient than others at reducing DMTS need to
be elucidated. Copper in the spirit still condenser also
appeared to play a role in controlling sulphury and meaty
aromas, but the mechanism for this effect is, as yet, un-
clear. These results suggest that removing copper from
any of these sections in industrial scale stills is likely to
have the most significant impact on new make spirit
aroma. Additionally, it was noted that whilst DMTS made
a significant contribution to sulphury and meaty aromas,
other, as yet unknown, compounds make an important
contribution and future research efforts should focus on
identifying such compounds.


Source: Journal of the Institute of Brewing
Volume 117, Issue 1, Article first published online: 16 MAY 2012

http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.2011.tb00450.x/pdf
.


Slainte!
regards Harry
http://distillers.tastylime.net/

Winning the hearts & minds; one post at a time.
(you will be assimilated. resistance is futile.)
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Harry
 
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Re: The Impact of COPPER

Postby Swede » Sun Sep 16, 2012 8:00 pm

Nice article Harry. I found that in my stainless column I needed copper to reduce the sharp odor/sulphur carryover. I added copper scrubbers in the vapor path by the dephlegmator.

I have found that as they oxidize and develop a patina the catalytic action is reduced. I've found that fresh bright copper works best so every few runs I'll clean the scrubbers in acid. This may be why professional distillers are all keen on a CIP for each tray so they can keep their copper activated with a acid wash.
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Re: The Impact of COPPER

Postby Harry » Sun Sep 16, 2012 8:11 pm

Yeah, all the big boys are using copper catalyzers now...

http://www.kothe-distilling.com/en/home ... -converter
.


Slainte!
regards Harry
http://distillers.tastylime.net/

Winning the hearts & minds; one post at a time.
(you will be assimilated. resistance is futile.)
User avatar
Harry
 
Posts: 2428
Joined: Sun Mar 04, 2007 9:11 pm
Location: Paradise aka Cairns Qld Australia
Equipment type: 25 Lt 1500W elec. boiler, 2" x 40" packed column VM, x-flow O/head HX, crimp-path Liebig HX, VM proportioning valve, all in copper.
Various experimental gear.

Re: The Impact of COPPER

Postby pintoshine » Sun Sep 16, 2012 9:23 pm

I found the stainless allows an almost cabbage or radish note to come over. Copper in the vapor definitely helps. I make all my condensers out of copper. Except for my stripping still all have copper condensers and lyne arms. Even my all stainless column has a copper coil in the top.
Distill safe. Make good cuts. Enjoy yourself. Give as much as you take. Have fun doing this incredibly hard work. Be a good example. It's your hobby.
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20L copper pot

Re: The Impact of COPPER

Postby kiwi » Sun Sep 16, 2012 10:08 pm

That cooked cabbage will be DMS, Dimethyl sulfide. Bane of brewers without good burners :beer:
Specialization is for insects.
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Re: The Impact of COPPER

Postby jake_leg » Mon Sep 17, 2012 3:57 am

I remember Aaron Schnell
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