# Wine Mannoprotein Extraction Model AI Agent Connect

> Predict mannoprotein release and optimize wine stability and mouthfeel.

## Overview
- **Category:** optimization
- **Price:** Free
- **Endpoint:** https://edge.vinkius.com/vk_preview_6WExvzYX8hrajwnFqYcHTxYsNL8Uqsw59HSt5uR2/ai-agent-connect
- **Tags:** yeast, mannoprotein, stability, sensory, enology

## Description

This MCP server provides specialized tools for winemakers to predict and optimize the release of mannoproteins from yeast lees. By modeling cell wall degradation kinetics, users can utilize `predict_mannoprotein_release` to calculate expected concentrations based on temperature and stirring frequency. The server also includes tools to `evaluate_sensory_impact` for mouthfeel enhancement, `assess_tartrate_stability` to prevent precipitation, and `optimize_extraction_window` to find the ideal timing for sur lie aging.

## Tools

### assess_tartrate_stability
Predicts the wine's resistance to potassium bitartrate precipitation

### optimize_extraction_window
Recommends the ideal timing and duration for lees contact to maximize quality

### predict_mannoprotein_release
Calculates the predicted concentration of mannoproteins released from the lees based on environmental conditions

### evaluate_sensory_impact
Estimates the qualitative improvements in wine texture and mouthfeel

## Prompt Examples

**Prompt:** 
```
What is the predicted mannoprotein concentration for 48 hours of contact at 15 degrees Celsius with strain Y-202 and 200 RPM stirring?
```

**Response:** 
```
The predicted mannoprotein concentration is 145.5 mg/L with a stability index of 0.82.
```

**Prompt:** 
```
How much will the mouthfeel improve if I reach a concentration of 150 mg/L?
```

**Response:** 
```
At 150 mg/L, the mouthfeel enhancement is 7.5 and the texture score is 7.2.
```

**Prompt:** 
```
I want a mouthfeel score of 8 and stability of 0.9 using strain W-1. What are the optimal settings?
```

**Response:** 
```
The recommended contact time is 72 hours at 16 degrees Celsius with a stirring frequency of 250 RPM (Mid-Aging window).
```

## Frequently Asked Questions

**How can I predict the concentration of mannoproteins?**
You can use the `predict_mannoprotein_release` tool by providing the contact time, temperature, yeast strain, and stirring frequency.

**Can this model help with tartrate stability?**
Yes, the `assess_tartrate_stability` tool predicts the wine's resistance to potassium bitartrate precipitation based on mannoprotein levels.

**How do I find the best time for sur lie aging?**
Use the `optimize_extraction_window` tool to receive recommendations for contact time and temperature based on your target mouthfeel and stability.