argol
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(är'gôl') 
also ar·gal (-gəl)
n.
Crude potassium bitartrate, a by-product of winemaking.
also ar·gal (-gəl)n.
Crude potassium bitartrate, a by-product of winemaking.
[Middle English argoile, from Anglo-Norman argoil, ultimately from Latin argilla, clay. See argil.]
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Crust of crude cream of tartar (potassium acid tartrate) which forms on the sides of wine vats, also called wine stone. It consists of 50-85% potassium hydrogen tartrate and 6-12% calcium tartrate, and will be coloured by the grapes, so white argol comes from white grapes and red argol from red grapes. Used in vinegar fermentation, in the manufacture of tartaric acid and as a mordant in dyeing.
Barron's Wine Lover's Companion:
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argol(s)
[AHR-guhl] A natural tartar produced during fermentation that appears as little crystals in wine vats and sometimes in bottles. Argols can sometimes be found clinging to a cork when it's extracted.
Word Tutor:
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argal
IN BRIEF: n. - Wild sheep of semidesert regions in central Asia.
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American Heritage Dictionary
The American Heritage® Dictionary of the English Language, Fourth Edition Copyright © 2007, 2000 by Houghton Mifflin Company. Updated in 2009. Published by Houghton Mifflin Company. All rights reserved.
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