Claristar Frequently Asked Questions

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1 Claristar Frequently Asked Questions Product What is Claristar? What is the mechanism of action of Claristar? Claristar is not active in preventing the crystal growth of tartrate. What happens if there are crystals in the wine? How long has DSM been working on the development of Claristar? What is the composition of the product? What is the type of mannoproteins contained in Claristar? Has the addition of mannoproteins any effect on protein stability of the wines? Claristar is an innovative liquid solution of mannoproteins extracted from yeast (Saccharomyces cerevisae). The production and the application of Claristar were the subject of several patents of which some were already delivered. Claristar inhibits nucleation of tartrate KHT crystals by preventing the formation of nuclei. In the case of residual presence of nuclei, Claristar delays the growth of the crystals. Filtration is very important for the removal of small crystals of the wine. That is why filtration must be done before or after addition of Claristar (to refer to How to use). Claristar has taken 10 years to develop. DSM did not launch the product until they had complete confidence in its performance and the reliability of their manufacturing processes Claristar contained: (on dry matter which represents 20% of total weight): Carbohydrates > 60% Protein 20% Ash 8% These parameters are fully aligned within the OIV specification for mannoproteins. They are complex macromolecules composed of a protein part and a carbohydrate part non fermentable (mannan) No, Claristar is added on wine already stable to protein casse. The composition of Claristar has no impact on protein stability. 1

2 What documents are available? Application Data sheet (available in key languages at ww.dsm-oenology.com) Materials Safety Data Sheet (MSDS) Non GMO statement Non irradiated statement Product description sheet Transmissible Spongiform Encephalopathies (TSE) statement Food Allergy risk table by ALBA and EC, ANZ and USA Presentations and articles on application and sustainability List of tests and practices compatible with Claristar A detailed protocol Sustainability Are there any environmental benefits from using Claristar? Yes. Potential environmental benefits include energy saving, effluent reduction, water saving and reduction of carbon emissions when Claristar us used in place of cold stabilization. Contact your local distributor to have the descriptive documents of this study. 2

3 Legislation What are the countries where Claristar is approved in production? Which are the countries towards which Claristar is authorized in export? Mannoproteins are approved in all EU countries (including Austria, Bulgaria, France, Germany, Italy, Portugal, Spain, Greece, Netherlands and UK). It is also approved in the specific wine regulations of Russia, Argentina, Chile, Australia and New Zealand. Authorization in progress for USA (GRAS approval - TTB pending) and South Africa. Mannoproteins are also approved in the oenological codex (OIV). The largest markets validated the wine importation treated with Claristar: the United States, Russia, Canada The authorization is on going for Japan. Application & Properties On which type of wine does Claristar work? Can Claristar be used to stabilise sweet wines? Can Claristar stabilise fortified wines? Can Claristar stabilise sparkling wines? What is the stability of Claristar in wine? Is Claristar soluble in wine? Claristar can stabilize the vast majority of white and rose wines whatever the sugar content. Efficiency of Claristar on red wine is under evaluation. Yes. The application for fortified wines (rich in alcohol and sugars) is not yet validated. The wine to be treated must not contain more than 16% of alcohol. However trials in laboratory scale are possible; contact your local DSM Technical Specialist and distributor. Trials are possible with Charmat and/or Champenoise method, contact your local DSM Technical Specialist and distributor. Results show that wine treated with Claristar can remain stable for at least 36 months cellar storage. Yes the product is perfectly soluble and miscible in wine whatever temperature of addition. 3

4 Does Claristar stabilize calcium tartrate in addition to potassium tartrate? Does Claristar modify the sensory properties of the wine? Does Claristar modify the analytical properties of the wine? Does Claristar have an impact on density of final wines? What is the impact of Claristar on color and tannins stability? Claristar contains sulfites. Has this quantity an impact on total and free SO2 of the wine? At this time and to the best of our knowledge, Claristar could not stabilize tartrate crystals from calcium CaT. No. Sensory trials show no impact on colour, aroma or flavor, neither mouthfeel. No No None Yes, Claristar itself contains 1.5 g/l sulphite. When dosed at 100ml/hl it will add 1.5mg sulphite to one litre of wine. How to use How much Claristar should I add to my wine? Is it possible to use Claristar in primeur wines very young wines? How much time do I need to wait after addition of Claristar to have an effect? Must the wine be protein stabilized before Claristar s addition? Is the alcohol level in wine important? Which are the enological practices possible to be done after Claristar addition? The recommended dosage is 100 ml/hl wine. An upper dose is possible in a case of very instable wine, at 125ml/hl (in all cases, to refer to How to use) It is not recommended to use Claristar during the 2 months after fermentation. Claristar starts protecting the wine from crystallization immediately after addition, done with a good homogeneisation. Yes Yes. The wine to be treated must not contain more than 16% of alcohol. All fining agents must be avoiding after treatment with Claristar: PVPP, Casein, Gelatin, bentonite, silica gel The following additives could be added after Claristar: arabic gum, ascorbic acid, citric acid, potassium sorbate. (A summary is available) 4

5 Could we add Claristar to a diacidificated wine? Is Claristar still effective following heat treatment of wine? Is the wine stable in a case of a blend of wine treated with Claristar and wine already stabilized with other treatments? Which tests could be used to determine the dosage of Claristar? Which test could be done to check the stability of wine treated with Claristar? Can Claristar be added after final filtration? Do you have any recommendation on the kind of pump needed to dose Claristar? What is the impact of an accidental overdosage of Claristar? At which temperature should be the wine during Claristar addition? A delay of 15 days must be respected after treatment with KHCO3 for an optimal efficiency of Claristar. If diacidification was carried out with calcium carbonate CaCO3, it is not recommended to use Claristar. Yes. Studies to date show that Claristar remains highly effective even in pasteurized wines (70 C). DSM preferably recommends blending the wines before treating with Claristar. The protocol of blended wine is the same: test of blended wine instability to determine the final dosage of Claristar to be contained in the final wine. The following tests are usable before Claristar addition to the wine to measure the tartrate instability of the wine: Test at -4 C/6 days, minicontact, Tsat measurement, DIT measurement. (A summary table is available on demand) Only the OIV test (-4 C/6 days) makes this checking possible. If no crystal appears after 6 days, the wine is considered stable. Yes Any pump will be suitable. Claristar has a similar viscosity to wine and is easily pumped. However, due to its low dosage rate, accurate pump calibration is advised. Overdose up to 200ml/hl still provides stability and does not impact colour and flavor, neither filtration. No specific recommendation, the addition of Claristar is done at cellar temperature. 5

6 Filtration What size of filter is recommended to eliminate particles before addition of Claristar? What is the impact of Claristar on filtration behaviour? What kind of filtration works with Claristar? In order to remove crystal nuclei of the wine, a minimal porosity of the filtering media at 1.2µm must be respected. Claristar does not modify the flows of filtration and the shelf-life of the filter media for bottling, this is not a product says clogging. Claristar must be added after filtration on earth/diatoms filters or on media containing 100% cellulose. The product is compatible with an addition before filtrations on plates, lenticular, cross flow and cartridges filters. * If the only possibility of addition of Claristar is before a filter 100% cellulose, thank you to contact your DSM Technical Specialist local and distributor. Packaging and storage What size of Claristar packaging is available? How should Claristar be stored? Which precautions must be taken when Claristar is frozen? Claristar is available on 2.5 and 20 liters drums. 200 liters containers could be provided. Claristar should be stored in a cool dry place (< 10 C). Unopened containers have a shelf life of 18 months. Opened containers should be stored in a refrigerator and used within 15 days. Claristar can be frozen only once After defrosting, Claristar must be used after homogenisation of the liquid, within 15 days. Claristar can be preserved frozen until the deadline shelf-life indicated on the packaging. 6

7 Specification Is Claristar produced from a genetically modified organism? Is Claristar classified as an allergen? Is Claristar suitable for wines produced according charters of organic agriculture? No. Claristar is not derived from a GMO Mannoproteins in Claristar are not allergen. Claristar contains SO2 of which account should be taken. In general yes. To refer to the various organizations of regulation. Others Tartaric stabilization methods compared to metatartrate? compared to cold stabilization? Simple to use as it is in a liquid form / instant dissolution Long lasting (>6 months) stability Natural product No capital investment required No energy requirements (electricity) No incorporation of dissolved oxygen in the wine from pumping over, minimizes oxidation No product loss No additional water required (filtration, cleaning) Environmental friendly: no disposal / effluent issues / reduced carbon emissions No impact on aroma balance and color Preserves the natural acidity of the wine Flexibility of volume treated (small or large batches) 7

8 compared to electrodialysis? compared to other mannoproteins? compared to carboxylmethylcellulose CMC? No capital investment required Easy to use ingredient No maintenance issues No energy requirements No additional water required Environmental friendly: no effluent No product loss Preserves the natural acidity of the wine Simple to use Liquid formulation No restriction on wine temperature during addition Easy dosage of use Specifically designed for tartrate stabilization Endogen element of wine (Claristar is included in the total content of mannoproteins in wine) Easy to use: instant dissolution no clogging filters no impact on turbidity Adjusted dosage according to the initial level of wine instability 8