# Wine Citric Acid Metabolism Predictor AI Agent Connect

> Predicts diacetyl formation and sensory profiles during Malolactic Fermentation.

## Overview
- **Category:** predictive-modeling
- **Price:** Free
- **Endpoint:** https://edge.vinkius.com/vk_preview_BcAs2IH6ZE0u1Bvko1eO4Vcqn9SHrypM1i814XbM/ai-agent-connect
- **Tags:** wine, fermentation, mlf, diacetyl, citric-acid, metabolism

## Description

This MCP server provides predictive modeling for the conversion of citric acid into diacetyl during Malolactic Fermentation (MLF). It allows winemakers to forecast the buttery character of a wine by simulating the citrate lyase pathway. Using `simulate_citrate_degradation`, you can determine the peak diacetyl production based on bacterial strain and temperature. The `predict_sensory_profile` tool calculates the resulting buttery intensity after accounting for yeast-mediated diacetyl reduction. Additionally, `analyze_strain_efficiency` evaluates the metabolic potential of specific bacteria, while `calculate_mlf_timeline` provides the expected duration of the fermentation process and the window of sensory stability.

## Tools

### analyze_strain_efficiency
Analyzes how much buttery potential a specific strain provides relative to its citrate consumption

### calculate_mlf_timeline
Calculates the total expected duration of the MLF process and the window of sensory stability

### predict_sensory_profile
Predicts when the wine will exhibit buttery characteristics and how intense they will be

### simulate_citrate_degradation
Simulates how quickly citric acid is consumed and the peak diacetyl production level

## Prompt Examples

**Prompt:** 
```
How much diacetyl will be produced if I start with 2.5 g/L of citric acid using strain LAB-01 at 18 degrees Celsius and pH 3.2?
```

**Response:** 
```
The peak diacetyl concentration is predicted to be 0.45 mg/L with a degradation rate of 0.12 g/L per day.
```

**Prompt:** 
```
What will the buttery intensity be for a peak diacetyl of 0.5 mg/L if the yeast activity level is 0.7?
```

**Response:** 
```
The predicted buttery intensity is 0.15, as the yeast will reduce a significant portion of the diacetyl.
```

**Prompt:** 
```
How efficient is strain LAB-01 at converting citric acid?
```

**Response:** 
```
Strain LAB-01 has a conversion efficiency of 85% and a diacetyl yield of 0.18 mg per gram of citrate.
```

## Frequently Asked Questions

**How does this tool help in predicting wine flavor?**
It uses the `simulate_citrate_degradation` tool to model how citric acid is converted into diacetyl, allowing you to predict the intensity of buttery aromas before fermentation is complete.

**Can I account for yeast activity in my predictions?**
Yes, the `predict_sensory_profile` tool includes a yeast activity coefficient to simulate how much diacetyl will be reduced by yeast during the process.

**What parameters are needed for the MLF timeline?**
To use `calculate_mlf_timeline`, you need to provide the bacterial strain, the fermentation temperature, and the initial citric acid concentration.