# Wine Enzyme Addition Optimizer AI Agent Connect

> Optimize enzyme dosage and contact time for grape must extraction and clarification.

## Overview
- **Category:** agriculture
- **Price:** Free
- **Endpoint:** https://edge.vinkius.com/vk_preview_cpBiapCYhjrx4S4DMr0x6bOp6I4QND4UrtRBSBOz/ai-agent-connect
- **Tags:** winemaking, enzymes, extraction, fermentation, viticulture

## Description

This MCP server provides specialized tools for winemakers to optimize enzyme additions during the extraction and clarification processes. By analyzing grape variety cell wall structures, temperature, and pH levels, the server calculates precise dosage rates and contact times. Use `calculate_optimal_dosage` to find the ideal amount of pectinase, cellulase, or protease for a specific must. You can also use `evaluate_extraction_efficiency` to predict improvements in target compound extraction, `compare_enzyme_strategies` to select the best enzyme for color extraction or clarification, and `simulate_native_activity_impact` to account for indigenous enzymatic activity in different grape varieties.

## Tools

### calculate_optimal_dosage
Determines the ideal amount of enzyme to add to a specific must

### evaluate_extraction_efficiency
Predicts how much the extraction of target compounds will improve

### simulate_native_activity_impact
Estimates how much natural enzymes in a variety will reduce the need for added enzymes

### compare_enzyme_strategies
Compares different enzyme types to find the best approach

## Prompt Examples

**Prompt:** 
```
What is the optimal dose of pectinase for Cabernet Sauvignon at 20 degrees Celsius and pH 3.5?
```

**Response:** 
```
The optimal dose rate for pectinase is 0.05 L/h with a predicted extraction improvement of 15% over a 4-hour contact time.
```

**Prompt:** 
```
Compare enzyme strategies for clarification in Merlot at 18 degrees Celsius and pH 3.2.
```

**Response:** 
```
For clarification in Merlot, protease is the best enzyme type, requiring a dose of 0.03 L/h with a 3-hour contact time.
```

**Prompt:** 
```
Will adding 0.04 L/h of cellulase to Pinot Noir at 22 degrees Celsius improve extraction?
```

**Response:** 
```
Yes, the predicted improvement is 12% with an efficiency rating of 'Optimal'.
```

## Frequently Asked Questions

**How do I determine the best enzyme for color extraction?**
You can use the `compare_enzyme_strategies` tool with the target goal set to 'color_extraction' to identify whether pectinase or cellulase is most effective for your specific grape variety.

**Can I account for the natural enzymes already present in my grapes?**
Yes, the `simulate_native_activity_impact` tool estimates how much the natural enzymes in a variety will reduce the required dose of added enzymes.

**How does temperature affect the enzyme dosage?**
Temperature is a critical factor in enzyme kinetics. The `calculate_optimal_dosage` tool automatically adjusts the recommended dose and contact time based on the current temperature of the must.