MCP For Claude Marketplace
Wine Microbial Stability Assessment

Wine Microbial Stability Assessment MCP Connector for Claude

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Predictive analysis of wine spoilage risk using hurdle technology.

4 tools Official Updated Oct 1, 2026 Official Vinkius Partner
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This MCP server provides advanced predictive analysis for wine stability. By applying hurdle technology principles, it evaluates how chemical parameters like pH, alcohol, and free SO2 protect against spoilage. Use get_combined_stress_index to calculate resistance against Brettanomyces, LAB, and AAB. Use predict_spoilage_risk to assess vulnerability under specific storage conditions, or recommend_stabilization to identify necessary technical interventions like filtration or sulfur adjustments.

winemicrobiologystabilityspoilagehurdle-technology

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

evaluate_storage_impact

Determines how changing storage parameters will affect the existing microbial hurdles

get_combined_stress_index

Calculates the cumulative resistance of the wine against specific spoilage microbes

predict_spoilage_risk

Predicts the likelihood of spoilage occurring under specific environmental conditions

recommend_stabilization

Suggests specific technical interventions to improve wine stability

See how to talk to your AI agent using Wine Microbial Stability Assessment.

Calculate the stress index for a wine with pH 3.2, 13% alcohol, 30 mg/L free SO2, 2 g/L sugar, and 1 g/L malic acid.

The calculated resistance indices are: Brettanomyces: 0.85, Lactic Acid Bacteria: 0.72, and Acetic Acid Bacteria: 0.65.

What is the spoilage risk for a wine with pH 3.5, 12% alcohol, 25 mg/L SO2, 15 g/L sugar, at 25°C with oxygen exposure?

The spoilage risk is High, with Acetic Acid Bacteria being the primary threat.

Suggest stabilization steps for a wine with a High risk level, pH 3.6, 12.5% alcohol, 20 mg/L SO2, and 18 g/L sugar.

Recommended interventions: Microfiltration and Increase SO2 addition. Urgency: Critical.

Hurdle technology refers to the use of multiple inhibitory factors, such as low pH and high SO2, that work together to prevent microbial growth.

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