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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.

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