Tartrates: Harmless crystals resembling shards of glass that may form during fermentation or bottle aging (often on the cork) as tartaric acid naturally present in wine precipitates out of solution. Components of tartaric acid, including potassium bitartrate and cream of tartar, they are less soluble in alcoholic solutions than in grape juice and solidify at cooler temperatures (such as those found in a refrigerator); can be avoided in finished wines through cold stabilization. Decanting and careful pouring can prevent transferring the crystals from the bottle into the glass.

酒石酸盐： 在发酵或瓶内陈酿（用软木塞）的过程中，酒石酸在葡萄酒中自然析出，形成类似玻璃碎片的无害晶体。酒石酸的成分包括酒石酸氢钾和酒石酪，比起葡萄汁，它们在酒精溶液中更不易溶解，并且在较低的温度里固化（例如冰箱中的酒石酸）；可以通过冷稳处理去除成品葡萄酒中的酒石酸盐。倾斜和小心倾倒能够防止结晶从瓶子里转移到玻璃杯中。