Tartrate stabilisation is a key step in the winemaking process that prevents tartrate crystals from forming in the final product. These crystals, which are made up of potassium tartrate and calcium tartrate, can form when wine is chilled and can be unsightly and not attractive to consumers. While there are several methods for tartrate stabilisation, one of the most effective is the use of yeast mannoproteins.

The process of tartrate stabilisation involves preventing the precipitation of these crystals before they can form. One method of achieving this is through the use of yeast mannoproteins.

Yeast mannoproteins are a type of protein found in the cell walls of yeast. They are known to have an inhibitory effect on the precipitation of tartrate salts. This is due to their ability to bind to the crystals and prevent them from forming and growing.

Within the extensive family of polysaccharides, mannoproteins are also a large group because of the multiple variations of their main components, which are proteins and mannose (sugar units with different branching possibilities).

The mannan chains can be of different lengths, the peptide part can be of different sizes, and the relative proportions of the peptide and mannan fractions can vary.

• Improved stability: it allows winemakers to produce a consistently high-quality product that is free from unsightly tartrate crystals. This can be particularly important for premium wines, as the presence of these crystals can be a major turn-off for consumers.
• Preserved wine characteristics: Tartrate precipitation can affect the flavour and mouthfeel of wine by making it appear tight and affecting the wine’s acidity. By preventing this precipitation, the wine retains its original acidity and colour for longer. 
• Improved aromatics and mouthfeel: Claristar also presents the additional benefit of improving the sensory quality of wine by increasing its silky perception and reducing astringency on the front and back palates.

• Increased shelf life: By preventing the precipitation of tartrate salts, the wine is able to maintain its quality for longer. This means that the wine can be stored for longer periods of time without losing its quality.
• Sustainability: it is a natural and environmentally-friendly way to stabilise wine without the use of chemicals or other artificial additives.
• Conventional and organic: Claristar mannoprotein is indicated for use in conventional and organic (EU and NOP) wine production.
• Its use in conjunction with other methods, such as cold stabilisation. Cold stabilisation is a process that involves chilling the wine to a very low temperature to encourage the tartrate crystals to form and then filtering them out. By using Claristar yeast mannoprotein in addition to cold stabilisation, winemakers can do a less impactful form of cold stabilisation on their wine and ensure that their wine is completely stabilised and free from any tartrate crystals.