A reached solubility limit determines when tartrate precipitates: only when temperature and alcohol drive the dissolved amount beyond what stays soluble do crystals form.
Tartrate precipitation ≠ tartrate stability: stability is the resistance to this very precipitation. Tartrate precipitation ≠ microbial turbidity: the crystals are sterile and flavourless. A reached solubility limit is thus a physical cause, not a sign of spoilage.
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