Abstract
Laboratory Experiments
1. Vinegar, dry wines, and sweet wines all have a corrosive effect on Chrome plating. Vinegar causes the most severe corrosion and sweet wines the least.
2. The most corrosion occurred at the liquld level where both the liquid and air came in contact with the chrome plating.
3. As might be expected, the higher the total acid and the sulphur dioxide the greater the corrosion.
4. The chrome plated strips had less detrimental effect on the wines and vinegar than the copper strip.
Commercial Tests on Winery Equipment
1. Where there is metal to metal, the plating was worn and the bronze base showed through as with the valves and the l'' Viking Gear Pump.
2. On the pieces of equipment that were more difficult to plate, as the valves and Viking Gear Pump, there was more corrosion.
3. Where there was wine and air in contact with the equipment such as valves, there were more copper salt crystals--indicative of more corrosion.
- Copyright 1951 by the American Society of Enology
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