# Wine Protein Solubility Model AI Agent Connect

> Predicts protein stability, haze risk, and bentonite requirements in wine.

## Overview
- **Category:** chemistry
- **Price:** Free
- **Endpoint:** https://edge.vinkius.com/vk_preview_fBhVg5vcR0IxydUgu3amDDlxXcvpvnvjxOWSjs9P/ai-agent-connect
- **Tags:** wine, protein, solubility, haze, bentonite

## Description

This MCP server provides specialized tools for enologists to model protein behavior in wine. It calculates the heat stability threshold using `analyze_protein_stability`, assesses the likelihood of cloudiness with `predict_haze_risk`, and determines the necessary fining dosage via `calculate_bentonite_requirement`. The model accounts for specific protein fractions like thaumatin-like and chitinase proteins to ensure accurate stability predictions.

## Tools

### analyze_protein_stability
Evaluates the overall stability of the protein profile under specific environmental conditions

### calculate_bentonite_requirement
Estimates the dosage of bentonite needed for protein removal (fining)

### get_protein_composition_summary
Provides a breakdown of the protein types to understand the chemical makeup

### predict_haze_risk
Determines the likelihood of visible haze forming in the wine

## Prompt Examples

**Prompt:** 
```
What is the protein stability for a wine with 300 mg/L protein, 0.6 thaumatin fraction, 0.4 chitinase fraction, pH 3.2, 13% ethanol, and 15°C?
```

**Response:** 
```
The heat stability threshold is 22.5°C, and the current state is stable with a solubility index of 0.85.
```

**Prompt:** 
```
Calculate the haze risk for a wine at 25°C with a stability threshold of 22°C, 400 mg/L protein, and 14% ethanol.
```

**Response:** 
```
The haze risk is Critical with a score of 0.92 due to the temperature exceeding the stability threshold.
```

**Prompt:** 
```
How much bentonite is needed for 250 mg/L protein, pH 3.1, and 12.5% ethanol with a 0.5 thaumatin fraction?
```

**Response:** 
```
The required bentonite dosage is 0.45 g/L, with an expected fining efficiency of 88%.
```

## Frequently Asked Questions

**How does this model account for different protein types?**
The model distinguishes between thaumatin-like and chitinase protein fractions to accurately predict how they will react to temperature and ethanol changes.

**Can I use this to plan my fining process?**
Yes, you can use `calculate_bentonite_requirement` to estimate the exact dosage of bentonite needed based on the wine's protein concentration and pH.

**What factors influence the haze risk score?**
The risk score is determined by the current temperature relative to the heat stability threshold, as well as the concentration of ethanol and tannins.