Argol — crude tartar deposited on the walls of wine fermentation vessels — and wine lees, the sediment remaining after fermentation or storage, are the primary raw materials for tartaric acid and cream of tartar production, making them niche but commercially important inputs for the food, pharmaceutical, and chemical industries. The crude potassium bitartrate content of argol determines its commercial grade and price, and material from major wine-producing regions varies in purity depending on grape variety and winemaking practice. Because these are food-processing byproducts that may enter food or pharmaceutical supply chains, importers should confirm FDA compliance for the intended downstream use.

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