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Will 316L-inox stop crystallization of tartaric acid in wine?

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 eBay or Amazon] 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

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