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RELATIONSHIP BETWEEN FREE AND COMPLEXED FORMS OF COPPER IN MALT WHISKEY DISTILLERY SPENT WASH
Author(s) -
Quinn J. P.,
Barker T. W.,
Marchant R.
Publication year - 1980
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1980.tb06880.x
Subject(s) - copper , chemistry , food science , organic chemistry
The spent wash produced by an Irish malt whiskey distillery was sampled over a four‐year period. Total soluble copper levels of up to 8·5 ppm were found; these varied with wash pH. No more than 6% of total soluble copper was present as the free ion; the level varied with wash pH as well as with its free amino acid and total soluble copper content. However, up to 83% of total spent wash copper was in an insoluble form associated with its suspended solids.