Winemaking Chemistry Calculator

Winemaking Chemistry Calculator MCP Connector for Claude

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Deterministic chemical calculator for grape juice processing and fermentation management.

3 tools Official Updated Oct 1, 2026 Official Vinkius Partner

This MCP server provides precise chemical calculations for winemakers to manage fermentation stability and grape juice composition. Use calculate_must_composition to analyze current sugar and acidity levels, calculate_adjustments to determine exact masses for chaptalization or acid correction, and calculate_additions to manage sulfur dioxide (SO2) dosing, yeast nutrients, and hydration requirements.

winemakingchemistryfermentationviticultureenology

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

calculate_additions

Use the async function and provide all four parameters. Calculates the requirements for sulfur dioxide (SO2), yeast nutrients, and yeast rehydration

calculate_adjustments

Ensure all current and target values are provided. Determines the exact mass of additives needed to reach target chemical levels

calculate_must_composition

Provide all required measurements simultaneously. Analyzes the current state of the must based on raw laboratory measurements

See how to talk to your AI agent using Winemaking Chemistry Calculator.

I have 500 liters of must with 20 Brix, pH 3.4, and 6 g/L TA. What is the current composition?

The potential alcohol for your 500 liters of must is 11.0%.

I need to raise the TA of 1000 liters of must from 5 g/L to 7 g/L. How much tartaric acid do I need?

You need to add 20 grams of tartaric acid to reach the target acidity.

Calculate SO2 and yeast needs for 1000 liters of must at pH 3.2, targeting 13% alcohol with Saccharomyces cerevisiae.

The required initial SO2 is 50 ppm, pre-fermentation SO2 is 30 ppm, and you will need specific maintenance SO2 to keep molecular SO2 at 0.8 ppm based on your pH.

You can use the `calculate_adjustments` tool by providing the current Brix, the target Brix, and the total volume of the must.

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