How can I avoid crystallisation of sugars in vinegar at low temperatures?
It is difficult to correctly measure the solubility, especially if it goes to multicomponent solutions, as your vinegar. It is possible to find tables with some components of your mixture, but you won't get the full picture, and it looks as the moment, when the hands-on experience is most important.

Nonetheless, I found some facts for you, namely:
the solubility of a-D-glucose in all the solvents increases with
increasing temperature and decreases with increasing volume fraction
of acetic acid, from Solubilities of {α-d-glucose in water + (acetic acid or propionic acid)} mixtures at atmospheric pressure and different temperatures

Another point is that the supersaturated solution can be stabilized by various means, and I think it already happens, as your vinegar contains lot of "impurities" from the grapes.

As for the second point, how to prevent it, the simplest solution will be to keep the temperature high enough, so that the crystallization does not occur. If this is not possible, the supersaturated solution will crystallize, sooner or later. If you than ask, how to slow down the process, until spring comes, filtration could help to remove the crystallization nuclei.