# How can I avoid crystallisation of sugars in vinegar at low temperatures?

I produce high density balsamic vinegar, when it's winter and the temperatures are very low, high density products tends to crystallize. think this is a problem of over saturation of the glucose. The main sugars are glucose and fructose the ratio is 1:0.95.

I try to make products that are lower than 70 brix, or 1,35 density and 6% acidity, composed by $\ce{CH3COOH}$ and tartaric acid.

How can I exactly calculate the solubility threshold of this mixture? How can I measure it?

How can I prevent the crystallization to happen?

Thank you very much I can't sleep at night because of this problem !!!