# Wine Tannin Addition Calculator AI Agent Connect

> Calculate precise tannin additions for wine structure and mouthfeel.

## Overview
- **Category:** chemistry
- **Price:** Free
- **Endpoint:** https://edge.vinkius.com/vk_preview_wVDUwcgQmwic8Obm4IZrRmE6ppZoiiXzMta6meG9/ai-agent-connect
- **Tags:** wine, tannin, astringency, enology, chemistry

## Description

This MCP server provides enologists with precise tools to manage tannin levels in wine. Use `calculate_addition_requirement` to determine the exact mass of additives needed based on current ppm and target levels. The `predict_sensory_impact` tool estimates changes in mouthfeel and astringency by accounting for tannin type and protein binding. Additionally, `evaluate_threshold_safety` checks if additions stay within sensory limits, while `generate_bench_trial_protocol` provides laboratory testing steps for small-scale validation.

## Tools

### calculate_addition_requirement
Determines the exact mass of a specific tannin product needed to reach a desired target concentration

### evaluate_threshold_safety
Validates whether the proposed addition will likely exceed or fall below sensory detection limits

### generate_bench_trial_protocol
Recommends a small-scale laboratory testing procedure based on the calculated addition

### predict_sensory_impact
Estimates how the planned tannin addition will change the wine's mouthfeel and perceived astringency

## Prompt Examples

**Prompt:** 
```
I have 1000L of wine with 50ppm tannin. I want to reach 80ppm using a product that is 50% pure tannin. How much should I add?
```

**Response:** 
```
You need to add 60 grams of the tannin product to reach the target of 80ppm in 1000L of wine.
```

**Prompt:** 
```
What will be the sensory impact of adding 20ppm of proanthocyanidins to a wine with 10ppm current tannin and 50ppm protein level?
```

**Response:** 
```
The addition will result in a moderate impact, providing noticeable structural enhancement with a moderate increase in perceived astringency.
```

**Prompt:** 
```
Is it safe to add 15ppm of ellagitannins if my current level is 40ppm?
```

**Response:** 
```
Yes, the addition is within the sensory threshold for ellagitannins and is unlikely to cause unexpected sensory shifts.
```

## Frequently Asked Questions

**How do I calculate the amount of tannin to add?**
Use the `calculate_addition_requirement` tool by providing the current tannin level, target level, wine volume, and the purity of your additive.

**Can I predict how the wine's mouthfeel will change?**
Yes, the `predict_sensory_impact` tool estimates changes in astringency and mouthfeel based on the tannin type and protein concentration.

**Should I perform a bench trial before full production?**
It is highly recommended. You can use `generate_bench_trial_protocol` to get a specific laboratory procedure for testing your addition.