MCP For Claude Marketplace
Wine Nutrient Addition Timing

Wine Nutrient Addition Timing MCP Connector for Claude

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Optimize nutrient timing to maximize aroma and prevent yeast stress.

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

This MCP server provides specialized tools for managing yeast health during fermentation. By monitoring Yeast Assimilable Nitrogen (YAN) and stress indicators, users can use calculate_addition_schedule to determine precise nutrient doses and timing. The server also includes evaluate_aroma_potential to predict aromatic quality and simulate_nutrient_impact to test additions before they are applied. It helps winemakers prevent stuck fermentations and optimize the production of esters and thiols.

winemakingfermentationyeastnitrogenbiology

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

simulate_nutrient_impact

Allows the user to test a specific nutrient addition before applying it to the real fermentation

calculate_addition_schedule

Determines when to add nutrients and in what quantities to maintain optimal yeast health and aroma production

evaluate_aroma_potential

Predicts how the current nutrient profile will affect the wine's aromatic profile

get_current_status

Provides a snapshot of the current fermentation health relative to nutrient needs

See how to talk to your AI agent using Wine Nutrient Addition Timing.

My initial YAN was 150 mg/L, current YAN is 80 mg/L, and I am at the mid-ferment stage with a stress level of 0.4. What should I do?

Based on your current status, you should add 25 g/hL of organic nitrogen at the mid-ferment stage to stabilize the yeast and maintain aroma potential.

What happens if I add 10 g/hL of DAP when my current YAN is 50 mg/L and stress is 0.2?

Adding 10 g/hL of DAP will increase your YAN to 60 mg/L and is expected to reduce your stress level by 0.1.

Check my current fermentation health. Initial YAN 200, current 120, stress 0.1.

Your current status is Optimal. The nitrogen deficit is 80 mg/L relative to your starting point.

You can use `get_current_status` to receive a summary of yeast vigor and identify if the current state is Optimal, Stressed, or Critical.

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