Marketed since 2007, Claristar prevents the formation of potassium bitartrate crystal nuclei.
This application is entirely soluble and has already proved its efficiency in tartrate stabilisation on white and rosé wines, thanks to its specific mannoprotein formula that has the highest tartaric stability index (TSI) among the large number of mannoproteins naturally present in yeast and wines. Claristar is now available for red wine stabilisation as well.
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.