MCP For Claude Marketplace
Wine Micro-oxygenation Kinetics

Wine Micro-oxygenation Kinetics MCP Connector for Claude

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Models oxygen consumption and phenolic evolution during micro-oxygenation.

4 tools Official Updated Oct 1, 2026 Official Vinkius Partner
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This MCP server provides advanced kinetic modeling for the micro-oxygenation (MOX) process in winemaking. It allows AI agents to predict how dissolved oxygen levels change over time using get_dissolved_oxygen_profile, estimate the extent of phenolic binding with predict_phenolic_polymerization, and evaluate sensory impacts via assess_sensory_evolution. Additionally, the optimize_mox_parameters tool helps determine the ideal oxygen dose rate and duration to achieve specific target styles like Supple, Structured, or Fruit-Forward.

winemicro-oxygenationkineticsphenolicsenology

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

assess_sensory_evolution

get_dissolved_oxygen_profile

optimize_mox_parameters

predict_phenolic_polymerization

See how to talk to your AI agent using Wine Micro-oxygenation Kinetics.

What will the dissolved oxygen profile look like if I use a dose rate of 0.5 mg/L/h for 24 hours at 15°C with an initial DO of 0.2 mg/L?

The dissolved oxygen concentration will start at 0.2 mg/L and follow a profile where the level increases due to the 0.5 mg/L/h dose rate, while simultaneously being consumed by the phenolic reaction at 15°C, eventually reaching a steady state determined by the kinetics.

How much phenolic polymerization will occur for a 2-year-old wine with 200 mg/L phenolic content at a dose rate of 0.3 mg/L/h and 18°C?

The predicted polymerization index is 0.65 with a color stability score of 0.78 based on the provided phenolic content and temperature.

Find the best MOX settings for a structured wine with 250 mg/L initial phenolics at 16°C.

To achieve a Structured style, the optimal dose rate is 0.45 mg/L/h with a duration of 36 hours, providing a predicted stability score of 0.82.

You can use `predict_phenolic_polymerization` to estimate how oxygen exposure will drive the binding of anthocyanins and tannins, which is key to color stability.

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