GREAT discussion! Exactly what I was hoping for! Thank you, everyone, for the open exchange of ideas!
Also, there's this anecdotally: Does copper react with acids? - Quora. I was never good at REDOX reactions.
Regarding the above, I *think* the cited graph is in reference to copper oxides and hydroxides, not elemental copper. I found a source, that didn't cite references (though it was from a teaching document) that said elemental copper is second in inertness to weak acids only to noble metals. I'm trying to find a better source for that, but if so, the reaction between the acids in wine and the copper in a pipe or screen would be slow and minimal. That is, if I'm interpreting this correctly. Which is always suspect.@Cap Puncher says the daily limit of copper in drinking water is 10 ppm. @sour_grapes' chart suggests that any pH below about 6.5 would allow greater than 10 ppm of copper in solution. The trend obviously must level off, because a linear extrapolation would suggest 10 million ppm at pH 3.5, or 10 grams copper per gram of solvent. But at pH 5.5, the solubility is already 100 times the limit. So how much copper actually does dissolve from the copper tube you rack with, or the pennies you rack over (for non-Canadians, lol), or the copper pad you rack through? Who knows? If you have a very accurate scale, maybe you could weigh it. 0.03 g of coper in 23 L of wine would be 1.3 ppm. It wouldn't take many solids from the wine, or wine itself, left on the copper after the racking to widely skew those results. But what we do know, is that if you prescribe copper to a patient, or use a product like Reduless, then you are guaranteed a certain dose.
Also, there's this anecdotally: Does copper react with acids? - Quora. I was never good at REDOX reactions.