# Wine Tannin Extraction Kinetics AI Agent Connect

> Predict tannin extraction from seeds and skins during fermentation.

## Overview
- **Category:** agriculture
- **Price:** Free
- **Endpoint:** https://edge.vinkius.com/vk_preview_L3y60sjvfxRvyUTQ1Se7Mq5r44EUjyxjwgbnMZBM/ai-agent-connect
- **Tags:** wine, tannin, fermentation, kinetics, enology

## Description

This MCP server provides enologists with predictive modeling for tannin extraction during fermentation. It uses a biphasic model to simulate how tannins are released from grape skins and seeds. Users can use `simulate_extraction_kinetics` to predict tannin concentrations over time, `calculate_optimal_maceration` to find the ideal contact time for a specific sensory profile, `evaluate_varietal_impact` to compare different maturity levels, and `predict_alcohol_influence` to see how rising ethanol affects extraction speed.

## Tools

### calculate_optimal_maceration
Identify the best time to stop skin contact to achieve a target sensory profile

### evaluate_varietal_impact
Compare how different grape maturities will affect the final tannin profile

### predict_alcohol_influence
Determine how rising alcohol levels will alter the extraction speed of tannins

### simulate_extraction_kinetics
Predict the concentration of tannins over a specific period of time

## Prompt Examples

**Prompt:** 
```
Predict the tannin concentration for a fermentation at 25°C with a seed browning index of 5 over 100 hours.
```

**Response:** 
```
At 25°C and a browning index of 5, the predicted skin tannin concentration is 0.45 g/L and the seed tannin concentration is 0.22 g/L after 100 hours.
```

**Prompt:** 
```
What is the optimal maceration time for a target astringency of 0.3 and a skin-to-seed ratio of 2.5?
```

**Response:** 
```
The optimal contact time to achieve an astringency of 0.3 and a 2.5 tannin ratio is 72 hours.
```

**Prompt:** 
```
How will an alcohol evolution rate of 0.05% per hour affect the extraction?
```

**Response:** 
```
An alcohol evolution rate of 0.05% per hour results in an extraction acceleration factor of 1.12 for the predicted period.
```

## Frequently Asked Questions

**How does the biphasic model work?**
The model simulates two stages: a fast initial extraction from grape skins and a slower, more prolonged release from the seeds.

**Can I predict the effect of temperature on extraction?**
Yes, by using `simulate_extraction_kinetics`, you can input different temperature values to see how they accelerate or decelerate the extraction process.

**How do I find the best time to stop skin contact?**
Use the `calculate_optimal_maceration` tool. You provide your target astringency and tannin ratio, and it identifies the optimal contact hours.