ブドウ酒釀造工業におけるアルミニウムおよびその合金の利用について(第15報)
2～3のアルミニウム材料の白ブドウ酒に対する耐食性におよぼすイオン交換処理の影響につい
1960 年 10 巻 2 号 p. 51-55
詳細
1960 年 10 巻 2 号 p. 51-55
The corrosion tests of aluminium alloys, that is 1S, 2S, 3S and 52S which are used as anti-corrosion materials, are made with dry white wine which is treated by anion-exchage cation exchange method in double bed system.
The results are summarized as follows:
(1) As the dissolution of specimen in white wine cannot be controled in particular by the ion-exchange treatment, it is found out that the components of wine which influence largely to the corrosion are not affected by ion-exchanging. And, on the other hand, the occurrence of pitting is slightly delayed in the ion-exchanged wine than in the case of non-treated wine.
(2) It seems that 1S shows the best resistance to the attack of wine.
(3) The flaver and taste i.e. the characteristics of white wine deteriorates largely by dipping the specimen, but this deterioration may be prevented by ion-exchanging. And, in this case, the ion-exchanged wine does not seem to be so improved as in the case of ion-exchanged dry red wine.
