Claristar mannoproteins
Mannoproteins solution for tartrate stabilisation and organoleptic improvement of wines
PURPOSE
Oenobrands, expert in oenological applications of mannoproteins, has developed Claristar®, a purified solution of specific mannoproteins extracted from Saccharomyces cerevisiae. The patented extraction and separation technique isolates the mannoproteins naturally found in yeast and wines, which contains the fraction with the highest Tartrate Stability Index (TSI), meaning the highest tartrate stability effectiveness.
Application
TARTARIC STABILISATION
Claristar stabilises red, white, and rosé still wines, thereby inhibiting the growth of potassium hydrogen tartrate crystals.
A precise dosage is determined in partner laboratories, according to the “ISS method for Claristar” – ISS stands for Index of Stable Supersaturation, a parameter determined by analysis of tartaric stability using Checkstab Instruments.
The mannoproteins absorb onto the surface of the potassium bitartrate crystals, resulting in modification of crystal morphology. Then the crystal outgrowth is stopped when the absorbed mannoproteins cover the surface. The microscopic observation of the potassium bitartrate crystals in the presence or absence of Claristar shows this effect. The crystals in the presence of Claristar are noticeably different and the disorganisation created by the addition of Claristar avoids agglomeration and precipitation.
Claristar does not stabilise wines in terms of calcium tartrate precipitation.
ORGANOLEPTIC SENSATIONS
Claristar also presents the additional benefits of preserving and contributing to the sensorial quality of the wine thanks to the positive action of the mannoproteins on the colloidal balance.
Claristar improves the sensory quality of wine by increasing its silky perception and reducing astringency on the front and back palate. Additionally, wine colour and natural acidity are also preserved.
Since 2007, Claristar customers have been giving testimony that wine treated with Claristar maintained its fresh aroma, helped to preserve aroma potential and by extension has a better resistance to chemical ageing vs. other stabilisation methods.
Science and Technology
DOWNLOAD THE APPLICATION DATA SHEET
Dosage
Claristar stabilises wines with instability levels that have been previously evaluated. The sample is taken after the preparation of the wines and as close as possible to bottling.
Partner laboratories perform the unique and standard reference method developed by Oenobrands, with the support of Dario Montagnani / Enolab Service srl and Checkstab Instruments by Delta Acque.
The aim of this analysis is to inform you of the wine’s instability and provide you with the precise dosage between 50 to 120 mL/hL of Claristar needed to stabilise your wine – there is absolutely no guesswork involved.
Usage
Claristar is the last treatment before bottling (after final blending, protein stabilisation, fining, pre-filtration, etc.). The wines, after 6 months min. in the cellar, are primarily targeted for tartrate stabilisation.
100% miscible and dissolvable, Claristar is added directly to wine before bottling, allowing for perfect homogeneity.
Claristar should be added just before the microfiltration and at least 24h prior to bottling.
Packaging
Packaged in 2.5 and 20 liters containers.
Composition
Claristar is a specific liquid-form fraction of mannoproteins extracted from the Saccharomyces cerevisiae yeast.
Claristar contains sulphites (100 mL/hL of Claristar contributes 1.5 mg/L of SO2 to the wine).
Storage
- Store in a dry environment, between 10 and 15°C (50-59°F).
- Once opened, store between 5 and 10°C (41 – 50°F) and use within 4 weeks.
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