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Mannoprotein preparation for potassium tartrate stabilization

CLARISTAR® is a yeast-based liquid mannoprotein to assist with potassium tartrate stability in wine.

• Inhibits potassium tartrate drop-out in compatible wines
• Improves colloidal stability
• 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)
• 100% soluble in wine
• 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
• 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
• Does not require racking

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Recommended Dosage: Bench trials recommended

• 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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