Chilling water in copper vessel
Do not do it !! ( putting acidic, or rather any juice to copper bottles )

You are in danger of copper poisoning.

Generally, by food processing laws, copper is not allowed to be in direct contact with food, as there is danger of copper contamination.

Especially acidic liquids, like vinegar or citrus juices, directly slowly dissolve copper in presence of oxygen.

$$\ce{4 RCOOH + 2 Cu + O2 -&gt; 2 (RCOO)2Cu + 2 H2O}$$

Note that cold liquids contain usually more oxygen than warm ones.

For similar reasons, even if there is not copper, it is very bad idea to keep the content of conserved fruit cans in the already  opened cans. You can otherwise see the juice corroding the can inner coating in air presence.

Soluble copper salts are usually blueish/greenish what with yellow/orange colour of juice gives green colour.

Long term usage of copper for keeping water is on the edge. It can cause chronical low dose sneaky poisoning, especially if water is treated by chlorine.

$$\ce{Cu + Cl2 -&gt; Cu^2+ + 2 Cl-}$$

Oxidation can lead to partially soluble basic copper carbonates, soluble by traces of organic acids, related to minerals malachite and azurite.

$$\ce{2 Cu + CO2 + O2 + H2O -&gt; CuCO3 \cdot Cu(OH)2}$$

$$\ce{3 Cu + 2 CO2 + 3/2 O2 + H2O -&gt; 2 CuCO3 \cdot Cu(OH)2}$$

Plus, there is danger some people would want to store there other liquids than water as well, as the OP.