# Wine pH Adjustment Calculator AI Agent Connect

> Precision tool for calculating organic acid additions to adjust wine pH and predict TA impact.

## Overview
- **Category:** agriculture
- **Price:** Free
- **Endpoint:** https://edge.vinkius.com/vk_preview_MbJpH9AOkXFqga7FlKP83OY9GsbFgvT8pExiAxbk/ai-agent-connect
- **Tags:** wine, ph, acidity, tartaric, enology

## Description

This MCP server provides enologists with precise tools to manage wine acidity. Use `calculate_acid_addition` to determine the exact mass of tartaric, malic, citric, or lactic acid needed to reach a target pH. The tool accounts for the wine's buffer capacity and volume. You can also use `predict_ph_response_curve` to visualize how different acid doses will shift the pH, or `evaluate_kbt_risk` to assess the likelihood of potassium bitartrate precipitation. For safety, `generate_trial_protocol` provides a step-by-step method for bench-top validation before bulk addition.

## Tools

### calculate_acid_addition
Calculates the required mass of a specific acid to reach a target pH

### generate_trial_protocol
Provides a step-by-step instruction set for performing a bench-top validation of the calculation

### predict_ph_response_curve
Provides a series of pH values to help the user visualize how different acid doses will affect the wine

### evaluate_kbt_risk
Assesses the likelihood of potassium bitartrate precipitation following a planned acid addition

## Prompt Examples

**Prompt:** 
```
I have 500L of wine with a pH of 3.6 and TA of 6.5 g/L. How much tartaric acid do I need to reach a pH of 3.4?
```

**Response:** 
```
To reach a target pH of 3.4, you need to add 142.5 grams of tartaric acid to your 500L volume. This addition is expected to increase the TA by 0.45 g/L.
```

**Prompt:** 
```
Show me the pH response curve for 1000L of wine at pH 3.5 and TA 7.0 g/L using malic acid in 0.2 g/L increments.
```

**Response:** 
```
The simulated pH response for malic acid addition is as follows: at 0.2 g/L the pH will be 3.46, at 0.4 g/L the pH will be 3.42, and at 0.6 g/L the pH will be 3.39.
```

**Prompt:** 
```
What is the risk of KBT precipitation if I add tartaric acid to lower the pH from 3.7 to 3.4 in a wine with 250 mg/L potassium?
```

**Response:** 
```
The precipitation risk is Moderate. The estimated mass of KBT that might precipitate in a 100L volume is 12.4 grams.
```

## Frequently Asked Questions

**How does this tool account for wine buffer capacity?**
The `calculate_acid_addition` tool uses a buffer capacity model that incorporates the current titratable acidity (TA) and the specific dissociation constants of the chosen acid type to ensure accurate mass calculations.

**Can I check for potassium bitartrate precipitation risk?**
Yes, you can use the `evaluate_kbt_risk` tool. By providing the current pH, target pH, current TA, and potassium concentration, the tool assesses the risk of KBT precipitation.

**What should I do before adding acid to a large volume of wine?**
It is highly recommended to perform a small-scale trial. You can use `generate_trial_protocol` to receive specific instructions for a bench-top validation using a concentrated stock solution.