# Wine Microbial Stability Assessment AI Agent Connect

> Predictive analysis of wine spoilage risk using hurdle technology.

## Overview
- **Category:** chemistry
- **Price:** Free
- **Endpoint:** https://edge.vinkius.com/vk_preview_ahn3yXE16Yt0aYLu79HL5Kazg0pgJQbGht5DkKVC/ai-agent-connect
- **Tags:** wine, microbiology, stability, spoilage, hurdle-technology

## Description

This MCP server provides advanced predictive analysis for wine stability. By applying hurdle technology principles, it evaluates how chemical parameters like pH, alcohol, and free SO2 protect against spoilage. Use `get_combined_stress_index` to calculate resistance against Brettanomyces, LAB, and AAB. Use `predict_spoilage_risk` to assess vulnerability under specific storage conditions, or `recommend_stabilization` to identify necessary technical interventions like filtration or sulfur adjustments.

## Tools

### evaluate_storage_impact
Determines how changing storage parameters will affect the existing microbial hurdles

### get_combined_stress_index
Calculates the cumulative resistance of the wine against specific spoilage microbes

### predict_spoilage_risk
Predicts the likelihood of spoilage occurring under specific environmental conditions

### recommend_stabilization
Suggests specific technical interventions to improve wine stability

## Prompt Examples

**Prompt:** 
```
Calculate the stress index for a wine with pH 3.2, 13% alcohol, 30 mg/L free SO2, 2 g/L sugar, and 1 g/L malic acid.
```

**Response:** 
```
The calculated resistance indices are: Brettanomyces: 0.85, Lactic Acid Bacteria: 0.72, and Acetic Acid Bacteria: 0.65.
```

**Prompt:** 
```
What is the spoilage risk for a wine with pH 3.5, 12% alcohol, 25 mg/L SO2, 15 g/L sugar, at 25°C with oxygen exposure?
```

**Response:** 
```
The spoilage risk is High, with Acetic Acid Bacteria being the primary threat.
```

**Prompt:** 
```
Suggest stabilization steps for a wine with a High risk level, pH 3.6, 12.5% alcohol, 20 mg/L SO2, and 18 g/L sugar.
```

**Response:** 
```
Recommended interventions: Microfiltration and Increase SO2 addition. Urgency: Critical.
```

## Frequently Asked Questions

**What is hurdle technology in wine?**
Hurdle technology refers to the use of multiple inhibitory factors, such as low pH and high SO2, that work together to prevent microbial growth.

**How can I find out if my wine needs filtration?**
You can use the `recommend_stabilization` tool to receive specific technical interventions based on your wine's current risk level.

**Does temperature affect microbial stability?**
Yes, higher temperatures can decrease the effectiveness of chemical hurdles. Use `evaluate_storage_impact` to see how temperature changes affect your stability index.