MCP For Claude Marketplace
Wine Polysaccharide Extraction Modeler

Wine Polysaccharide Extraction Modeler MCP Connector for Claude

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Predicts polysaccharide concentration, mouthfeel, and colloidal stability in wine.

4 tools Official Updated Oct 1, 2026 Official Vinkius Partner
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This MCP server provides advanced modeling for winemaking processes. It allows AI agents to calculate polysaccharide yields (PRAGs) using get_extraction_profile, predict sensory characteristics like viscosity and creaminess with predict_sensory_profile, and evaluate wine stability via assess_stability. You can also use simulate_processing_impact to compare how different maceration or lees contact parameters affect the final wine profile.

winepolysaccharidesmacerationsensory-analysiscolloidal-stability

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

assess_stability

Evaluates the colloidal stability of the wine against protein precipitation

get_extraction_profile

Calculates the total concentration of polysaccharides (PRAGs) based on processing inputs

predict_sensory_profile

Predicts the perceived mouthfeel properties of the wine

simulate_processing_impact

Compares two different processing methods to determine the change in polysaccharide yield

See how to talk to your AI agent using Wine Polysaccharide Extraction Modeler.

What is the polysaccharide profile for a Chardonnay with 24 hours of skin contact and no enzyme treatment?

The extraction profile for Chardonnay with 24 hours of skin contact shows a PRAG concentration of 0.45 g/L, with rhamnogalacturonan at 0.12 g/L and arabinogalactan at 0.33 g/L.

Will increasing lees contact time improve the creaminess of the wine?

Increasing lees contact from 30 to 60 days is predicted to increase the creaminess score from 0.65 to 0.78 due to higher arabinogalactan release.

Is there a risk of protein precipitation for this wine?

With a stability index of 0.85 and sufficient PRAG concentration, the risk of precipitation is very low.

Use the `get_extraction_profile` tool by providing the grape variety, skin contact time, enzyme treatment status, and lees contact duration.

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