MCP For Claude Marketplace
Wine Deacidification Calculator

Wine Deacidification Calculator MCP Connector for Claude

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Precision tools for calculating deacidification dosage and stability risks in wine.

4 tools Official Updated Oct 1, 2026 Official Vinkius Partner
More Details Connect to Claude

This MCP server provides enologists with precise chemical calculation tools to manage wine acidity. Use calculate_reagent_dosage to determine the exact mass of calcium carbonate, potassium bicarbonate, or double salt needed to reach a target TA. Assess the likelihood of crystal formation using evaluate_stability_risk based on pH and acid ratios. For early-stage management, simulate_prefermentation_treatment models the impact of double salts on malic acid levels, while get_acid_profile provides a detailed breakdown of acid composition.

wineaciditytaphenology

4 tools expose this connector's capabilities to your AI agent.

calculate_reagent_dosage

Determines the exact mass of a specific deacidifying agent required to reach a desired acidity level

get_acid_profile

Provides a summary of the acid composition and calculates the specific acid ratio

simulate_prefermentation_treatment

Models the effects of using double salts during the prefermentation stage

evaluate_stability_risk

Consider current pH and the malic-to-tartaric acid ratio. Predicts the likelihood of tartrate precipitation following a deacidification treatment

See how to talk to your AI agent using Wine Deacidification Calculator.

How much calcium carbonate do I need for 500L of wine with 7.5 g/L TA to reach 5.0 g/L?

To reach a target TA of 5.0 g/L in 500L of wine, you need to add 1250 grams of calcium carbonate.

What is the stability risk for a wine with pH 3.2, TA 6.0, and a malic-to-tartaric ratio of 0.5 after reducing TA to 4.5?

The stability risk is Moderate. Reducing the TA to 4.5 g/L at a pH of 3.2 increases the likelihood of tartrate precipitation.

Calculate the acid profile for a wine with 5.0 g/L tartaric acid and 2.0 g/L malic acid.

The total acid concentration is 7.0 g/L, and the malic-to-tartaric acid ratio is 0.4.

You can use the `calculate_reagent_dosage` tool by providing the current TA, target TA, and the total wine volume.

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