Claristar™ : a new ingredient for tartrate stabilisation
2007
Bouissou , Delphine (INRA (France). UE 0999 Unité Expérimentale de Pech Rouge) | Samson , Alain (INRA (France). UE 0999 Unité Expérimentale de Pech Rouge) | Saint-Pierre , Bernard (INRA (France). UE 0999 Unité Expérimentale de Pech Rouge) | Bajard-Sparrow , Céline (DSM Food Specialties, Montpellier(France).) | Caussette , Mylène (DSM Food Specialties, Montpellier(France).) | Latham , Phil (DSM Food Specialties, Montpellier(France).) | Pellerin , Patrice (DSM Food Specialties, Montpellier(France).) | Lankhorst , Peter (DSM Food Specialties, Montpellier(France).)
The preventative property of mannoproteins on tartrate crystallisation continues to raise considerable interest in the wine industry. However, at this time, little attention has been placed on the diversity of yeast mannoproteins and the quality of their effects in wine.Yeast mannoprotein is actually a large family of molecules and their specific composition and configuration confer their particular functionality and stability in wine. With more than a century of expertise in yeast technology and in the wine ingredients business, DSM has now identified the mannoprotein fraction which has the optimal functionality against tartrate crystallisation. This technology forms the base for a new wine ingredient, marketed under the brand name Claristar™. In this time of increasing concern for our environment,Claristar™ provides a natural alternative to existing physical treatments like cold stabilisation or electrodialysis without any additional energy requirements, water consumption or effluent. Claristar™ is a liquid ingredient which can be directly added into the wine before bottling, thus maximising efficiency and minimising process change. As for performance, the product has been extensively tested by the tartrate stabilisation experts at the Station Experimentale d’Oenologie INRA, Pech Rouge. This article presents some of the research findings to date
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