How Do You Spell ARGOL?

Pronunciation: [ˈɑːɡɒl] (IPA)

Argol is a white crystalline residue that is obtained from wine casks after fermentation. IPA transcription for this word is /ˈɑːɡəl/. The spelling of this word may seem unusual, but the pronunciation is straightforward. The "ar" sound is pronounced like "ar" in "car," while "gol" sounds like "goal" without the "a" sound. This unique word originates from Old French "argol," which refers to the tartar or solid deposits that accumulate inside wine casks. Today, it is still used in the wine industry to describe the sediments that form during the fermentation process.

ARGOL Meaning and Definition

1. Argol, also known as wine lees or wine sediment, refers to the solid residue that settles at the bottom of fermenting or aging wine. It is primarily composed of dead yeast cells, grape skin fragments, seeds, and other solid materials that separate from the liquid during the winemaking process. Argol typically forms after the primary fermentation of grape juice, when the yeast consumes the sugars and produces alcohol. As the yeast cells die, they sink to the bottom of the container, forming a thick sediment. This sediment can further develop during the aging process, as more particles settle and combine to create a compact mass.

   While argol is mostly undesirable in finished wines due to its gritty texture and bitter taste, it plays a crucial role in the clarification and stabilization of wine. Winemakers often employ various techniques to remove argol from the final product, such as filtration or fining agents. Moreover, argol can also be collected and processed separately to produce substances like tartaric acid, cream of tartar, and potassium bitartrate, which find applications in cooking and other industrial uses. These byproducts of argol are known for their acidic, flavor-enhancing properties and are commonly utilized in baking, winemaking, and certain cleaning products.

   In conclusion, argol represents the sedimentary residue that settles in wine during fermentation and aging, primarily comprising dead yeast cells and other solid materials. Though unwanted in finished wine, it serves an important role in the production process and can be further processed to yield useful substances.

2. Crude potassium bitartrate formed in wine-casks.

   A practical medical dictionary. By Stedman, Thomas Lathrop. Published 1920.

Common Misspellings for ARGOL

• zrgol
• srgol
• wrgol
• qrgol
• aegol
• afgol
• atgol
• a5gol
• a4gol
• arfol
• arvol
• arbol
• aryol
• artol
• argll
• argpl
• arg0l
• zargol
• azrgol

Etymology of ARGOL

The word "Argol" has its origins in Persian. It comes from the Persian word "ārgal" (pronounced ah-rgahl), which refers to a residue left behind after the distillation of wine. This term was then borrowed into other languages such as English, French, and Italian with slight variations in spelling and pronunciation. In English, it eventually came to specifically refer to the residue of grape skins and seeds used in the production of potash or as a fertilizer.

Plural form of ARGOL is ARGOLS