# Wine Higher Alcohol Predictor AI Agent Connect

> Predicts fusel oil concentrations and sensory impact during wine fermentation.

## Overview
- **Category:** fermentation
- **Price:** Free
- **Endpoint:** https://edge.vinkius.com/vk_preview_UgjrhQin3MXoyVpYxjVJpX9VLACjhDLOVUCAmiKi/ai-agent-connect
- **Tags:** wine, yeast, fusel-oils, metabolism, sensory-analysis

## Description

This MCP server provides predictive modeling for wine fermentation. It uses yeast metabolism models to estimate the concentrations of higher alcohols like isoamyl alcohol and isobutanol. Users can use `get_predicted_alcohol_concentrations` to calculate specific levels, `predict_sensory_profile` to assess aroma impact, `evaluate_nitrogen_risk` to check for nitrogen deficiency, and `simulate_temperature_shift` to model how temperature changes affect the final profile.

## Tools

### evaluate_nitrogen_risk
Determines if the current nitrogen level is sufficient to prevent excessive fusel oil production

### get_predicted_alcohol_concentrations
Predicts the specific concentrations of the four primary higher alcohols based on current fermentation parameters

### predict_sensory_profile
Translates predicted alcohol concentrations into a qualitative sensory description

### simulate_temperature_shift
Predicts how changing the fermentation temperature will alter the resulting higher alcohol profile

## Prompt Examples

**Prompt:** 
```
What will the alcohol profile look like for a yeast strain with 20 mg/L nitrogen at 22 degrees Celsius and a fermentation rate of 1.5 g/L/h?
```

**Response:** 
```
The predicted concentrations are isoamyl alcohol: 12.5 mg/L, isobutanol: 8.2 mg/L, propanol: 4.1 mg/L, and phenylethanol: 3.5 mg/L. The sensory profile is expected to be slightly floral with a neutral finish.
```

**Prompt:** 
```
Is my current nitrogen level of 15 mg/L sufficient for this yeast strain?
```

**Response:** 
```
No, the nitrogen level is deficient. It is recommended to add 10.0 mg/L of nitrogen to reach the optimal range for this strain.
```

**Prompt:** 
```
What happens to the aroma if I drop the temperature from 25 to 18 degrees Celsius?
```

**Response:** 
```
Lowering the temperature will reduce the concentration of isoamyl alcohol by 2.4 mg/L and isobutanol by 1.8 mg/L, resulting in a cleaner, less solvent-like aroma profile.
```

## Frequently Asked Questions

**How does nitrogen level affect the prediction?**
Nitrogen levels influence the Ehrlich pathway. Low nitrogen can trigger metabolic stress, increasing the production of higher alcohols via specific yeast pathways.

**Can I simulate temperature changes?**
Yes, you can use `simulate_temperature_shift` to see how adjusting the fermentation temperature will change the predicted alcohol concentrations and sensory profile.

**What alcohols are predicted?**
The model predicts concentrations for isoamyl alcohol, isobutanol, propanol, and phenylethanol.