重合燐酸塩添加による赤ブドウ酒中の1Sの防食効果について : ブドウ酒醸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13報

概要

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The corrosion resistance of aluminium alloys in wines, which have been used as anti-corrosion materials, i.e. 1S, 2S, 3S and 52S, were studied and reported in our previous papers, and the results gave us no hope for utilizing them in wine and brandy industry in practice. The new counter-method to corrosion was explained as for the case of the attack of brandy in the previous report, and now, in this paper, the same method against the corrosion is pursued as to the case of 1S, with which the aluminium alloy may be protected from the attack of red wine, which attacked the aluminium alloys very heavily by adding an agent for the purpose of sealing up the reaction of red wine to the main mineral contents. Several sorts of condensed phosphate may be used for the added agent, and good results are obtainable by agents made mostly of tripoly sodium-phosphate with some quantity of tetrasodium pyrophosphate or hexameta sodium-phosphate. In other words, the taste and the flavour of red wine may be improved, by adding the agent, and the anti-corrosive effect of the agent on the alloys enough. We wish to add that this study owed its expenses to the Scholarship Committee of the Institute of Light Metal Foundation, for which we are extremely grateful.
社団法人日本材料学会の論文
1959-10-15