harmless crystals that may form during fermentation or bottle ageing (often on the cork) as the tartaric acid, naturally present in wine, precipitates out of the solution.
skadelose kristalle wat gedurende gisting of bottelveroudering (dikwels op die kurk) mag vorm, soos wat die wynsteensuur, wat natuurlik in wyn voorkom, uit die oplossing presipiteer.
