1. crude tartar deposited in wine casks during fermentation
Usage: chemistry; winemaking

Examples

• The winemaker carefully removed the argol from the bottom of the fermentation tank.
• Argol can be processed to produce cream of tartar for baking.
• The crystalline deposits of argol formed naturally during the wine’s aging process.
• Commercial tartaric acid is often derived from purified argol.
• The vintner scraped away the argol that had accumulated on the cask walls.