CLARISTAR®

Please scroll down to view the available product sizes Mannoprotein for potassium tartrate stabilization CLARISTAR® assists with potassium tartrate stability (inhibits potassium drop-out) and colloidal stability in compatible wines. Enhances the sensory balance of wine and users note improved aromat

Description

Please scroll down to view the available product sizes

Mannoprotein for potassium tartrate stabilization

CLARISTAR® assists with potassium tartrate stability (inhibits potassium drop-out) and colloidal stability in compatible wines.
  • Enhances the sensory balance of wine and users note improved aromatics as well as smoothness on the palate
  • Highly purified liquid solution of mannoproteins with the highest Tartrate Stability Index (TSI)
  • CLARISTAR is not appropriate for calcium tartrate stabilization
  • Bench trials must be run to determine a wine’s compatibility with CLARISTAR (contact us for more information)
  • Compatible wines can be treated immediately prior to bottling without additional racking because CLARISTAR is 100% soluble in wine
  • Mannoproteins have some stabilizing effects on wine, though the addition of this product is not a replacement for good winemaking practice or thorough analysis
  • Not for use in sparkling or sparkling base wine

Stage of Winemaking: Pre-bottling
Requires Racking:
No
Impact:
Inhibits potassium tartrate precipitation
Format:
Liquid
Frequently used in:
reds, whites and rosés that meet the following criteria:
  • Wine is the final blend
  • Has never been pH adjusted with calcium carbonate
  • Are confirmed protein stable
  • Are under 16% ABV

Recommended Dosage: Bench trials recommended
  • Wine 600–1250 ppm (60–125 mL/hL) (2.27–4.7 L/1000 gal)
Usage: CLARISTAR should be the last commercial product added to the wine before bottling after final blending, protein stabilization, fining, and pre-filtration (DE, lenticular, or sheet filtration) have been completed. CLARISTAR should be added to whites 24-48 hours prior to bottling and reds 4-5 days prior to bottling to allow for proper integration. CLARISTAR is able to pass through final membrane filters (0.45 μm) found on most bottling lines, though filtration is not required after adding CLARISTAR .

Note: CLARISTAR can pass through a 0.2 μm nominal crossflow filter.

Storage: Dated expiration. Store in a cool, dry environment between 10 and 15°C (50-59°F). Once opened, store between 5 and 10°C (41-50°F) use within 2 weeks. Can be frozen once.

Note: CLARISTAR is not appropriate for calcium tartrate stabilization.
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CLARISTAR®

Please scroll down to view the available product sizes

Mannoprotein for potassium tartrate stabilization

CLARISTAR® assists with potassium tartrate stability (inhibits potassium drop-out) and colloidal stability in compatible wines.
  • Enhances the sensory balance of wine and users note improved aromatics as well as smoothness on the palate
  • Highly purified liquid solution of mannoproteins with the highest Tartrate Stability Index (TSI)
  • CLARISTAR is not appropriate for calcium tartrate stabilization
  • Bench trials must be run to determine a wine’s compatibility with CLARISTAR (contact us for more information)
  • Compatible wines can be treated immediately prior to bottling without additional racking because CLARISTAR is 100% soluble in wine
  • Mannoproteins have some stabilizing effects on wine, though the addition of this product is not a replacement for good winemaking practice or thorough analysis
  • Not for use in sparkling or sparkling base wine

Stage of Winemaking: Pre-bottling
Requires Racking:
No
Impact:
Inhibits potassium tartrate precipitation
Format:
Liquid
Frequently used in:
reds, whites and rosés that meet the following criteria:
  • Wine is the final blend
  • Has never been pH adjusted with calcium carbonate
  • Are confirmed protein stable
  • Are under 16% ABV

Recommended Dosage: Bench trials recommended
  • Wine 600–1250 ppm (60–125 mL/hL) (2.27–4.7 L/1000 gal)
Usage: CLARISTAR should be the last commercial product added to the wine before bottling after final blending, protein stabilization, fining, and pre-filtration (DE, lenticular, or sheet filtration) have been completed. CLARISTAR should be added to whites 24-48 hours prior to bottling and reds 4-5 days prior to bottling to allow for proper integration. CLARISTAR is able to pass through final membrane filters (0.45 μm) found on most bottling lines, though filtration is not required after adding CLARISTAR .

Note: CLARISTAR can pass through a 0.2 μm nominal crossflow filter.

Storage: Dated expiration. Store in a cool, dry environment between 10 and 15°C (50-59°F). Once opened, store between 5 and 10°C (41-50°F) use within 2 weeks. Can be frozen once.

Note: CLARISTAR is not appropriate for calcium tartrate stabilization.
Downloads