Wine Sensory Threshold Calculator

Wine Sensory Threshold Calculator MCP Connector for Claude

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Predict sensory detection and impact of chemical compounds in wine using matrix-correction factors.

4 tools Official Updated Oct 1, 2026 Official Vinkius Partner

This MCP server provides analytical tools to predict how chemical compounds behave within a wine matrix. By applying matrix-correction factors--accounting for alcohol content and pH levels--it calculates whether a compound is sub-threshold or supra-threshold. Use get_compound_thresholds to find base detection limits, calculate_matrix_correction to adjust for the wine's environment, evaluate_detection_status to determine perception probability, and calculate_sensory_impact to quantify the prominence of compounds like TCA, 4-EP, or Diacetyl.

winesensorychemistryoivanalytical

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

calculate_matrix_correction

Determines how much the environment (pH and Alcohol) will shift the base sensory threshold

calculate_sensory_impact

Quantifies the sensory prominence of a compound in the wine

evaluate_detection_status

Determines if a compound is detectable and calculates the probability of perception

get_compound_thresholds

Retrieves the base sensory threshold values for specific chemical compounds

See how to talk to your AI agent using Wine Sensory Threshold Calculator.

What is the sensory threshold for TCA?

The base sensory threshold for TCA is typically measured in µg/L.

Is a 0.05 mg/L concentration of 4-EP detectable in a wine with 13% alcohol and pH 3.5?

At a concentration of 0.05 mg/L with 13% alcohol and pH 3.5, the 4-EP is supra-threshold with a high detection probability.

Calculate the sensory impact of Diacetyl at 0.1 mg/L in a wine with 12% alcohol and pH 3.2.

The sensory impact score for Diacetyl in this matrix is 0.45, which falls into the 'Trace' perceptual category.

The tool uses `calculate_matrix_correction` to adjust standard sensory thresholds based on the specific alcohol content and pH level of the wine sample.

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