CLARISTAR

Claristar® – Stabilise and Improve

Marketed in 2007, Claristar has unique stabilising properties, allowing to inhibit potassium hydrogen tartrate salt precipitation.

Claristar® is the world’s first liquid yeast mannoprotein and is indicated for use in conventional and organic (EU and NOP) wine production.

Oenobrands Claristar mannoproteins logo


The patented production process enables Oenobrands to supply a purified solution of specific yeast mannoproteins, extracted from Saccharomyces cerevisiae. Claristar is the most efficient mannoprotein on the market, seeing that it contains the mannoprotein fraction with the highest Tartrate Stability Index (TSI). Its application cannot be more convenient, with Claristar simply added directly to wine before filtration and with good homogenisation.

CLARISTAR IS SUITABLE FOR STILL RED, WHITE, AND ROSÉ WINE STABILISATION

Thanks to these years devoted to development and validation, an analytical reference method has been set up to determine the level of tartaric instability in red wines as well as white and rosé wines, and to determine the dosage of mannoproteins required to stabilise the wine. The protocol then confirms the stability obtained with the determined dosage by analysis.

Tartrate stabilisation resulting from this method developed using Claristar is safe, simple and immediate, and also offers undeniable qualitative and organoleptic benefits.

This liquid product that is immediately miscible in wine improves the latter’s organoleptic characteristics, including aroma expression and its ability to retain colour and natural acidity.

Tasters have also noted that the sensation of roundness and volume on the palate is increased, and fresh aromas are maintained during storage, especially in relation to other techniques such as cold treatment.

Claristar-bandeau-1200

What are yeast mannoproteins ?

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