Gusmer Wine Products Catalog - Gusmer Enterprises, Inc.

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Cellar Chemicals DSM Claristar ® Tartrate Stability Without Chilling Claristar ® is the latest yeast derived product to be launched by DSM. A solution of mannoproteins extracted from yeast (Saccharomyces cerevisiae), Claristar was developed to provide tartrate stability in white and rosé wines. The breakthrough innovation that made Claristar possible is a patented process to extract and separate rnannoproteins into fractions with the highest tartrate stability potential. Claristar’s Method-of-Action Claristar provides mannoproteins of the correct molecular weight to inhibit the nucleation of KHT in solution. The mannoproteins in Claristar interact with the KHT present in the wine, preventing the nucleation or crystallization process. By inhibiting this nucleation, tartrate crystal formation in your wine is no longer possible. For greater effectiveness, Claristar is purified, maintained in its natural state of hydration, and offered as a liquid product. This allows for easier application at the bottling tank. Claristar may be purchased in 2.5 L or 20 L pack sizes. Please contact your Gusmer representative for pricing. Benefits Beyond Tartrate Stabilization: ● Mannoproteins already naturally present in wine ● Easy Application ● Instantly Effective ● Positive Impact on wine profile: aroma and mouth-feel ● Faster than Cold Stabilization ● Environmentally “Greener” than high energy chiller operation Protein stabilization Racking following bentonite addition 28 2012 - 2013 Gusmer Enterprises, Inc. Wine Products Catalog Claristar Usage Protocol Polished filtration Claristar Final filtration Bottling Crystallization of tartrate (potassium acid tartrate, cream of tartar, or KHT) is a natural process. Potassium (K+), a positive ion, and tartrate (T -2 ) a negative ion, are almost always in high concentration or super saturation in wines. As alcohol levels increase during fermentation, the ion solubility decreases. Lower temperatures decrease the solubility even further, so unstable wine in a home refrigerator can precipitate and drop unsightly tartrate crystals in the bottle. Claristar’s mannoproteins prevent tartrate crystallization and can help stabilize your wine.
Application Notes for tartrate Stability with Mannoproteins Claristar was created with the goal of respecting the wine that you, the winemaker, has worked to create. By using Claristar to obtain tartrate stability you can now avoid the pH fluctuations and acidity changes that have long been a problem with traditional methods. The following parameters are intended to give you best practices for applying Claristar in your wines. Wine Type At this time, Claristar is only intended for use on white and rosé wines. DSM is currently working on a solution for red wines that takes into account the phenolic and color compounds. Point of Application Claristar is an inhibitor of nuclei growth in wine and works nearly instantaneously when added. To work properly, the product should be fully homogenized. The best point of application is to add Claristar at the bottling tank prior to sterile filtration. Dose Rate Decisions: Low to Medium High tartrate testing Methods tartrate Instability Instability Prior to treatment Prior to treatment Test at -4°C/25°F ≥ 72 hours ≤ 48 hours Mini contact ≤ 135 DmS ≥ 136 DmS Tsat ≤ 18 °C (64.4°F) ≥ 18 °C (64.4°F) DIT ≤ 20 % > 20 % Claristar dose rate 100 ml/hl = 3.8L/1000 gal *150ml/hl = 5.7L/1000 gal *We do not recommend the use of Claristar in wines presenting very high instabilities. Wine Preparation Before adding Claristar you should complete the following tasks: a. Racking b. Fining c. Protein Stabilization d. Product Blending e. Polish Filtration Activities Fining Agents The use of fining agents is acceptable before addition of Claristar. The use of fining agents should be avoided after Claristar has been added to the wine to avoid unintentional inhibitory effects on Claristar. Filtration Prior to adding Claristar to your wine all diatomaceous earth and cellulose filtrations should be completed. In rare occasions these filtration mediums have been shown to interfere with the effectiveness of the mannoprotein. Claristar may be used prior to sterile filtration as the mannoproteins have no effect on turbidity or filterability of the wine. Sterile surface filtration does not impact the mannoprotein. IMPORTANT: You must filter your wine at 1.2 µm or below prior to adding Claristar to remove any nuclei that already are present in the wine. Claristar will not be effective otherwise. Temperature General cellar addition temperatures should be observed and respected. Shelf Life of Treated Wines Shelf life tests on Claristar are ongoing. As of the printing of this Catalog, Claristar was shown to provide tartrate stability for at least 24 months. Storage Claristar should be stored in temperatures
Page 2 and 3: Introduction Welcome to the 2012 -
Page 4 and 5: Introduction Table of Contents Info
Page 6 and 7: Yeast Chr. Hansen Non-Saccharomyces
Page 8 and 9: Yeast Chr. Hansen yeast Strains Mix
Page 10 and 11: Yeast DSM yeast Strains Fermivin 50
Page 12 and 13: yeast reference Guide yeast referen
Page 14 and 15: ML bacteria & ML Nutrients Chr. Han
Page 16 and 17: ML bacteria & ML Nutrients Chr. Han
Page 18 and 19: ML bacteria & ML Nutrients Applicat
Page 20 and 21: yeast Nutrients MicroEssentials TM
Page 22 and 23: yeast Nutrients Yeast Strain Sensor
Page 24 and 25: yeast Nutrients MicroEssentials TM
Page 26 and 27: Enzymes Enzyme Selection (cont.) Vi
Page 28 and 29: Enzymes Chr. Hansen Lactizyme Using
Page 32 and 33: tannins Ferco tannins Located in th
Page 34 and 35: Cellar Chemicals Cellar Additions C
Page 36 and 37: Oak Granular Oak Infusion bags Get
Page 38 and 39: Oak Application Notes for Oak Produ
Page 40 and 41: Filtration Gusmer Enterprises Cellu
Page 42 and 43: Filtration Application Notes for Sh
Page 44 and 45: Filtration EMD Millipore Popular Gr
Page 46 and 47: Filtration Application Notes for Mi
Page 48 and 49: Filtration Bucher Vaslin Cross Flow
Page 50 and 51: Wine Hose High Quality Wine Hose Co
Page 52 and 53: Microbiology Culture Media and Petr
Page 54 and 55: Microbiology Millipore Culture Medi
Page 56 and 57: Lab Equipment FOSS OenoFoss tM Inst
Page 58 and 59: Lab Equipment Labware Item Comments
Page 60 and 61: Lab Equipment Packaged Kits for Spe
Page 62 and 63: Analytical Services Chemical and Mi
Page 64 and 65: Analytical Services General Juice/W
Page 66 and 67: Analytical Services Microbiological
Page 68 and 69: English to Metric to English Calcul
Page 70 and 71: Order Form Nutrient Size Qty Total

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