ZETOLITE 63 (Copper) (250gms) View larger

Zetolite 63 (Copper) (250gms)


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£ 12.44 tax incl.

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ZETOLITE 63 is a blend of naturally occurring volcanic material and copper salts, formulated to reduce sulphidic off flavours in fermented beverages.


  • Reduces H2S and DMS off flavours in the fermented product
  • Concentrated powder product
  • Is a processing aid (not an additive)
  • No residual copper left in the product


It is well known in the brewing world that zinc and copper are required by yeast in trace amounts for cell growth, respiration and reproduction. They enjoy better viability and vitality when these compounds are present in the nutritional mix presented to the yeast.
Murphy & Son Ltd in conjunction with the Zetol Cooperation have developed a product called Zetolite that can be added to wort at the start of fermentation or to beer at the start of maturation to assist in the healthy growth of yeast and in particular to either prevent or reduce the incidence of sulphidic compounds such as hydrogen sulphide or dimethyl sulphide.
Zetolite consists of an aluminosilicate carrier, commonly called zeolite, which is impregnated with either zinc or copper ions. It is a pale pink/red or dark grey powder and is dosed at low levels. There are two types of Zetolite, 63 and 65 being copper and zinc respectively.
Zetolite 63 is the copper-based product and is dosed to beer at the end of fermentation or at the start of cold maturation. It may be so that sulphur-based off-aromas have been detected in the cold beer but with low temperatures, the brewer cannot wait the time necessary to naturally remove the unwanted volatiles. By dosing Zetolite 63 into the cold beer, the residual yeast is stimulated in the presence of the copper to metabolise the sulphur off-flavours quickly away.
The product should be slurried with a small amount of water or the product to which it is to be added. It should be added to
fermenter or conditioning tank and mixed in with a minimal amount of aeration.

Rates of Use
The product should be added at a rate of 2 – 3 gm initially per hectolitre of fermented product, but rates of between 0.25 and 1
gm may be sufficient in some applications. It is recommended to use the higher rate if a high amount of sulphidic compounds
are present in the product.

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