# Wine Polysaccharide Extraction Modeler AI Agent Connect

> Predicts polysaccharide concentration, mouthfeel, and colloidal stability in wine.

## Overview
- **Category:** food-science
- **Price:** Free
- **Endpoint:** https://edge.vinkius.com/vk_preview_5QQBvVTuGlq0LszZWuc9gGaNDVWPGDYu0el1i4pE/ai-agent-connect
- **Tags:** wine, polysaccharides, maceration, sensory-analysis, colloidal-stability

## Description

This MCP server provides advanced modeling for winemaking processes. It allows AI agents to calculate polysaccharide yields (PRAGs) using `get_extraction_profile`, predict sensory characteristics like viscosity and creaminess with `predict_sensory_profile`, and evaluate wine stability via `assess_stability`. You can also use `simulate_processing_impact` to compare how different maceration or lees contact parameters affect the final wine profile.

## Tools

### assess_stability
Evaluates the colloidal stability of the wine against protein precipitation

### get_extraction_profile
Calculates the total concentration of polysaccharides (PRAGs) based on processing inputs

### predict_sensory_profile
Predicts the perceived mouthfeel properties of the wine

### simulate_processing_impact
Compares two different processing methods to determine the change in polysaccharide yield

## Prompt Examples

**Prompt:** 
```
What is the polysaccharide profile for a Chardonnay with 24 hours of skin contact and no enzyme treatment?
```

**Response:** 
```
The extraction profile for Chardonnay with 24 hours of skin contact shows a PRAG concentration of 0.45 g/L, with rhamnogalacturonan at 0.12 g/L and arabinogalactan at 0.33 g/L.
```

**Prompt:** 
```
Will increasing lees contact time improve the creaminess of the wine?
```

**Response:** 
```
Increasing lees contact from 30 to 60 days is predicted to increase the creaminess score from 0.65 to 0.78 due to higher arabinogalactan release.
```

**Prompt:** 
```
Is there a risk of protein precipitation for this wine?
```

**Response:** 
```
With a stability index of 0.85 and sufficient PRAG concentration, the risk of precipitation is very low.
```

## Frequently Asked Questions

**How can I calculate the total polysaccharide yield?**
Use the `get_extraction_profile` tool by providing the grape variety, skin contact time, enzyme treatment status, and lees contact duration.

**Can I compare two different winemaking methods?**
Yes, the `simulate_processing_impact` tool allows you to compare a base method against a target method to see changes in concentration and mouthfeel.

**How is wine stability assessed?**
Stability is evaluated using `assess_stability`, which analyzes the interaction between PRAG concentrations and rhamnogalacturonan content.