Dimitrijevic, Stevan P.Dimitrijevic, Silvana B.Koerdt, AndreaIvanovic, AleksandraStefanovic, JelenaStankovic, TanjaGerengi, Husnu2025-10-112025-10-1120251996-1944https://doi.org/10.3390/ma18061253https://hdl.handle.net/20.500.12684/21549The production of fruit brandies is based on distilling fermented fruit juices. Distillation equipment is usually made of copper. In traditional manufacturing, it consists of a boiler (batch) distiller, a boiler (pot), a steam pipe, and a condenser, all of which are made of pure copper. This study determined the corrosion parameters for copper (Cu) and Cu72Zn28 (in wt%) alloy in fermented apricot juice at room temperature. The fermentation process examined in this research utilized natural strains of yeast and bacteria, supplemented by active dry yeast Saccharomyces cerevisiae strains. This research used the following methods: open circuit potential (OCP), linear polarization resistance (LPR), and Tafel extrapolation to identify corrosion parameters. Cu had a 3.8-times-lower value of corrosion current density than brass, and both were within the range of 1-10 mu Acm-2, with an excellent agreement between LRP and Tafel. This study proved that Cu is an adequate material for the distillation of fruit brandies from a corrosion perspective. Despite this, there are occasional reports of corrosion damage from the field. Significant corrosion impacts can arise, as evidenced by laboratory tests discussed in this paper. In the absence of a highly corrosive environment, this study indicates that, to some extent, microbiologically influenced corrosion (MIC) can influence the degradation of the equipment material.en10.3390/ma18061253info:eu-repo/semantics/openAccessapricot fermentationMICSaccharomyces cerevisiaecorrosion behaviorCu72Zn28 alloyArticle186401415362-s2.0-105000988574WOS:001452652500001Q2Q2