MCP For Claude Marketplace
Wine Higher Alcohol Predictor

Wine Higher Alcohol Predictor MCP Connector for Claude

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Predicts fusel oil concentrations and sensory impact during wine fermentation.

4 tools Official Updated Oct 1, 2026 Official Vinkius Partner
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This MCP server provides predictive modeling for wine fermentation. It uses yeast metabolism models to estimate the concentrations of higher alcohols like isoamyl alcohol and isobutanol. Users can use get_predicted_alcohol_concentrations to calculate specific levels, predict_sensory_profile to assess aroma impact, evaluate_nitrogen_risk to check for nitrogen deficiency, and simulate_temperature_shift to model how temperature changes affect the final profile.

wineyeastfusel-oilsmetabolismsensory-analysis

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

evaluate_nitrogen_risk

Determines if the current nitrogen level is sufficient to prevent excessive fusel oil production

get_predicted_alcohol_concentrations

Predicts the specific concentrations of the four primary higher alcohols based on current fermentation parameters

predict_sensory_profile

Translates predicted alcohol concentrations into a qualitative sensory description

simulate_temperature_shift

Predicts how changing the fermentation temperature will alter the resulting higher alcohol profile

See how to talk to your AI agent using Wine Higher Alcohol Predictor.

What will the alcohol profile look like for a yeast strain with 20 mg/L nitrogen at 22 degrees Celsius and a fermentation rate of 1.5 g/L/h?

The predicted concentrations are isoamyl alcohol: 12.5 mg/L, isobutanol: 8.2 mg/L, propanol: 4.1 mg/L, and phenylethanol: 3.5 mg/L. The sensory profile is expected to be slightly floral with a neutral finish.

Is my current nitrogen level of 15 mg/L sufficient for this yeast strain?

No, the nitrogen level is deficient. It is recommended to add 10.0 mg/L of nitrogen to reach the optimal range for this strain.

What happens to the aroma if I drop the temperature from 25 to 18 degrees Celsius?

Lowering the temperature will reduce the concentration of isoamyl alcohol by 2.4 mg/L and isobutanol by 1.8 mg/L, resulting in a cleaner, less solvent-like aroma profile.

Nitrogen levels influence the Ehrlich pathway. Low nitrogen can trigger metabolic stress, increasing the production of higher alcohols via specific yeast pathways.

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