The copper use as a material for stills and auxiliary piping manufacturing is an important factor that affects the sensorial distilled beverage quality. The aim of this work was to study the relationships between copper content and alcoholic degree and the acidity levels in the distilled product. Copper levels during the distillation process follow the distilled product acidity levels, where greater concentration of both of them in the tail fraction was noticed. When the product destillation is stopped at a higher alcoholic degree, the acidity levels drop as well as the copper contents in sugar cane distilled beverage.
sugar cane distilled beverage; copper; composition
