Summary for 316l inox wine tubes Discussion
316L-inox for wine dispensers is discussed as a possible fix for crystals and off-taste in wine held in stainless tubes, but the thread does not confirm that stainless steel is the cause. Patrick De Ridder says their 304L tube seems to lead to a crystallization, probably tartaric acid, after a few days, and asks whether the wine’s acidity is reacting with the metal and whether 316L would help. The only answer, from Toby Padfield, does not give a direct technical verdict; instead, he recommends contacting the Nickel Institute, saying it has extensive technical information on stainless steels for food applications and a very good website. So the practical outcome is that the thread points to further technical reference rather than a confirmed material change or root cause.
Q. We make wine dispensers. With the help of N2 gas the wine is protected against oxidation. In the bottle is an inox tube and with the gaspression we can serve the wine by the glass. We use 304L-inox for the tube. Now we see that the wine in the inox tubes after a few days makes a crystallization of probably tartaric acid
⇦ on
or
Amazon [affil link] and gives a weak taste to the wine. Some people tell us this is a reaction of the inox because of the high acidity of the wine and that we should use
316L inox; we cannot find information on this; can you give us concrete information on this problem?
Patrick DE RIDDER
fabrication – Willebroek, Antwerp, Belgium
2004
A. Try contacting the Nickel Institute– they have a great deal of technical information about stainless steels for use in food application. Their website is very good.
Toby Padfield
Automotive module supplier – Michigan
2004