MCP For Claude Marketplace
Wine Tannin Extraction Kinetics

Wine Tannin Extraction Kinetics MCP Connector for Claude

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Predict tannin extraction from seeds and skins during fermentation.

4 tools Official Updated Oct 1, 2026 Official Vinkius Partner
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This MCP server provides enologists with predictive modeling for tannin extraction during fermentation. It uses a biphasic model to simulate how tannins are released from grape skins and seeds. Users can use simulate_extraction_kinetics to predict tannin concentrations over time, calculate_optimal_maceration to find the ideal contact time for a specific sensory profile, evaluate_varietal_impact to compare different maturity levels, and predict_alcohol_influence to see how rising ethanol affects extraction speed.

winetanninfermentationkineticsenology

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

predict_alcohol_influence

Determine how rising alcohol levels will alter the extraction speed of tannins

simulate_extraction_kinetics

Predict the concentration of tannins over a specific period of time

calculate_optimal_maceration

Identify the best time to stop skin contact to achieve a target sensory profile

evaluate_varietal_impact

Compare how different grape maturities will affect the final tannin profile

See how to talk to your AI agent using Wine Tannin Extraction Kinetics.

Predict the tannin concentration for a fermentation at 25°C with a seed browning index of 5 over 100 hours.

At 25°C and a browning index of 5, the predicted skin tannin concentration is 0.45 g/L and the seed tannin concentration is 0.22 g/L after 100 hours.

What is the optimal maceration time for a target astringency of 0.3 and a skin-to-seed ratio of 2.5?

The optimal contact time to achieve an astringency of 0.3 and a 2.5 tannin ratio is 72 hours.

How will an alcohol evolution rate of 0.05% per hour affect the extraction?

An alcohol evolution rate of 0.05% per hour results in an extraction acceleration factor of 1.12 for the predicted period.

The model simulates two stages: a fast initial extraction from grape skins and a slower, more prolonged release from the seeds.

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