Useful qualitative secondary account. Individual sulfur species do not all follow one reaction pathway; copper contact does not guarantee complete removal or a favorable sensory outcome. Source's 8750L/2500USgal conversion and90C steam-heating claim are not retained.
The passage connects cereal and fermentation sulfur compounds, copper contact, and the sensory character of new-make American whiskey.
The handbook describes copper contact during whiskey distillation as a reactive influence on sulfur compounds and resulting aroma, including copper surfaces inside some steel-shell still systems.
523
523
Chapter 3, §3.3.4, Bourbon and Tennessee Whiskey
Fresh text audit PDF540/printed523 and surrounding chapter completed. Narrowed paraphrase verified against source; mechanistic details require primary chemistry evidence. September 28 fresh review now covers all 1185 supplied sheets, including references, appendices, glossary, index and back cover, with443 detail-page inspections. Full reading does not upgrade this secondary passage into independent primary validation.
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