# Wine Micro-oxygenation Kinetics AI Agent Connect

> Models oxygen consumption and phenolic evolution during micro-oxygenation.

## Overview
- **Category:** optimization
- **Price:** Free
- **Endpoint:** https://edge.vinkius.com/vk_preview_W1KWdvZhpKcwZB40aHS9cahWNPZ61hbasHgUXpsv/ai-agent-connect
- **Tags:** wine, micro-oxygenation, kinetics, phenolics, enology

## Description

This MCP server provides advanced kinetic modeling for the micro-oxygenation (MOX) process in winemaking. It allows AI agents to predict how dissolved oxygen levels change over time using `get_dissolved_oxygen_profile`, estimate the extent of phenolic binding with `predict_phenolic_polymerization`, and evaluate sensory impacts via `assess_sensory_evolution`. Additionally, the `optimize_mox_parameters` tool helps determine the ideal oxygen dose rate and duration to achieve specific target styles like Supple, Structured, or Fruit-Forward.

## Tools

### get_dissolved_oxygen_profile


### optimize_mox_parameters


### predict_phenolic_polymerization


### assess_sensory_evolution


## Prompt Examples

**Prompt:** 
```
What will the dissolved oxygen profile look like if I use a dose rate of 0.5 mg/L/h for 24 hours at 15°C with an initial DO of 0.2 mg/L?
```

**Response:** 
```
The dissolved oxygen concentration will start at 0.2 mg/L and follow a profile where the level increases due to the 0.5 mg/L/h dose rate, while simultaneously being consumed by the phenolic reaction at 15°C, eventually reaching a steady state determined by the kinetics.
```

**Prompt:** 
```
How much phenolic polymerization will occur for a 2-year-old wine with 200 mg/L phenolic content at a dose rate of 0.3 mg/L/h and 18°C?
```

**Response:** 
```
The predicted polymerization index is 0.65 with a color stability score of 0.78 based on the provided phenolic content and temperature.
```

**Prompt:** 
```
Find the best MOX settings for a structured wine with 250 mg/L initial phenolics at 16°C.
```

**Response:** 
```
To achieve a Structured style, the optimal dose rate is 0.45 mg/L/h with a duration of 36 hours, providing a predicted stability score of 0.82.
```

## Frequently Asked Questions

**How can I use this to stabilize wine color?**
You can use `predict_phenolic_polymerization` to estimate how oxygen exposure will drive the binding of anthocyanins and tannins, which is key to color stability.

**Can I optimize the process for a specific wine style?**
Yes, the `optimize_mox_parameters` tool is designed to find the best dose rate and duration for styles such as Supple, Structured, or Fruit-Forward.

**Does temperature affect the predictions?**
Yes, temperature is a critical input for `get_dissolved_oxygen_profile` and `predict_phenolic_polymerization` as it directly influences the reaction kinetics.