@jjlmoya/utils-alcohol 1.25.0 → 1.26.0

package/src/tool/fortifiedWine/i18n/en.ts

@@ -0,0 +1,140 @@
+import { bibliography } from '../bibliography';
+import type { WithContext, SoftwareApplication, FAQPage, HowTo } from 'schema-dts';
+import type { FortifiedWineBuilderUI, FortifiedWineBuilderLocaleContent } from '../index';
+
+const slug = 'fortified-wine-builder';
+const title = 'Fortified Wine & Vermouth Builder: Pearson Square Calculator';
+const description = 'Calculate exactly how much spirit to add to your wine to reach your target ABV. Craft perfect vermouth, port, and sherry with the Pearson Square method.';
+
+const ui: FortifiedWineBuilderUI = {
+  intentionTitle: 'What are you creating?',
+  intentionVermouth: 'Vermouth',
+  intentionPort: 'Port',
+  intentionSherry: 'Sherry',
+  intentionCustom: 'Custom',
+  modeALabel: 'From wine I have',
+  modeBLabel: 'Target final volume',
+  wineSection: 'Base Wine',
+  wineVolumeLabel: 'Wine volume (L)',
+  wineAbvLabel: 'Wine ABV (%)',
+  spiritSection: 'Fortifying Spirit',
+  spiritAbvLabel: 'Spirit ABV (%)',
+  brandyPreset: 'Brandy (38°)',
+  neutralPreset: 'Neutral (96°)',
+  aguardientePreset: 'Aguardiente (42°)',
+  targetAbvLabel: 'Target ABV (%)',
+  targetVolumeLabel: 'Target total volume (L)',
+  resultsTitle: 'Your Recipe',
+  addLabel: 'Add',
+  finalVolumeLabel: 'Final volume',
+  bottlesSection: 'Bottles needed',
+  copyBtn: 'Copy Recipe',
+  copiedBtn: 'Copied!',
+  pearsonTitle: 'Pearson Square',
+  wineCornerLabel: 'Wine',
+  spiritCornerLabel: 'Spirit',
+  emptyState: 'Enter your values to see the Pearson Square',
+  errorAbv: 'Spirit ABV must be higher than target, and target must be higher than wine ABV.',
+  errorMode: 'Enter a valid volume to calculate.',
+};
+
+const faqTitle = 'Frequently Asked Questions';
+
+const faq: FortifiedWineBuilderLocaleContent['faq'] = [
+  {
+    question: 'What is the Pearson Square method?',
+    answer: 'The Pearson Square is a simple graphical method used in winemaking to calculate blending ratios. You place the target ABV in the center, the wine ABV at the top-left, and the spirit ABV at the bottom-left. The diagonal differences give the proportional parts of each liquid needed.',
+  },
+  {
+    question: 'What is the typical ABV for vermouth?',
+    answer: 'Traditional vermouth ranges from 15% to 18% ABV. Dry (French-style) vermouth is usually at the lower end (15-16%), while sweet (Italian-style) vermouth is often 16-18%.',
+  },
+  {
+    question: 'What base wine should I use for vermouth?',
+    answer: 'A neutral, dry white wine between 10-12% ABV works best. The wine provides the backbone; since it will be aromatized with botanicals, you do not need an expensive wine — a clean, acidic base is ideal.',
+  },
+  {
+    question: 'Can I use neutral alcohol instead of brandy?',
+    answer: 'Yes. Neutral alcohol (96% ABV) gives you maximum control and a cleaner flavour profile. Brandy adds its own character (oak, dried fruit, vanilla) which can be desirable depending on the style. Port traditionally uses grape brandy.',
+  },
+  {
+    question: 'How does fortification preserve wine?',
+    answer: 'When wine ABV exceeds roughly 15-16%, yeast fermentation becomes inhibited. This is why fortified wines have much longer shelf lives — the alcohol acts as a natural preservative against both yeast and bacterial spoilage.',
+  },
+];
+
+const howTo: FortifiedWineBuilderLocaleContent['howTo'] = [
+  { name: 'Choose your style', text: 'Select Vermouth, Port, Sherry, or Custom to auto-fill the recommended target ABV.' },
+  { name: 'Enter wine data', text: 'Input your base wine volume (or target final volume in Mode B) and its current ABV.' },
+  { name: 'Set your spirit', text: 'Choose a spirit preset or enter a custom ABV. The Pearson Square updates in real time.' },
+  { name: 'Read your recipe', text: 'The calculator shows exactly how many litres of spirit to add and the final volume.' },
+];
+
+
+const seo: FortifiedWineBuilderLocaleContent['seo'] = [
+  { type: 'title', text: 'The Pearson Square: Ancient Math, Perfect Wine', level: 2 },
+  {
+    type: 'paragraph',
+    html: 'The <strong>Pearson Square</strong> is one of the oldest and most elegant tools in winemaking mathematics. Developed in the 19th century, it allows any winemaker — professional or amateur — to calculate blending ratios with nothing more than subtraction. Our tool digitises this visual method and adds real-time feedback, so you spend less time calculating and more time crafting.',
+  },
+  {
+    type: 'stats',
+    items: [
+      { label: 'Vermouth', value: '15–18% ABV', icon: 'mdi:glass-cocktail' },
+      { label: 'Port', value: '18–20% ABV', icon: 'mdi:bottle-wine' },
+      { label: 'Sherry', value: '15–17% ABV', icon: 'mdi:cup-water' },
+    ],
+    columns: 3,
+  },
+  {
+    type: 'card',
+    title: 'Why fortify at 18%?',
+    icon: 'mdi:shield-check',
+    html: 'Above roughly 15% ABV, <em>Saccharomyces cerevisiae</em> — the primary wine yeast — becomes inhibited. By 18%, fermentation is completely arrested. This is why Port retains residual sweetness: spirits are added mid-fermentation, killing the yeast before all sugar is consumed.',
+  },
+  {
+    type: 'tip',
+    title: 'Pro Tip: Measure at 20°C',
+    html: 'Alcohol density changes with temperature. Official ABV measurements are calibrated at 20°C. If your spirit or wine is significantly colder or warmer, apply a correction: roughly +0.04% ABV per °C below 20°C.',
+  },
+  { type: 'title', text: 'The Craft Vermouth Renaissance', level: 2 },
+  {
+    type: 'paragraph',
+    html: 'Southern Europe is experiencing a craft vermouth renaissance. Barcelona, Valencia, and San Sebastián have reclaimed <em>la hora del vermut</em> as a cultural institution, and small producers across Spain, Italy, and France are bottling remarkable expressions. This has created a new generation of home producers who want the technical tools to match their ambition.',
+  },
+  {
+    type: 'summary',
+    title: 'Who is this tool for?',
+    items: [
+      'Home winemakers: Fortify your harvest with precision instead of guesswork.',
+      'Craft vermouth producers: Prototype new ABV targets before scaling to full batches.',
+      'Spirits educators: Demonstrate the Pearson Square method visually in workshops.',
+    ],
+  },
+];
+
+const schemas: FortifiedWineBuilderLocaleContent['schemas'] = [
+  {
+    '@context': 'https://schema.org',
+    '@type': 'FAQPage',
+    mainEntity: faq.map((item) => ({ '@type': 'Question', name: item.question, acceptedAnswer: { '@type': 'Answer', text: item.answer } })),
+  } as WithContext<FAQPage>,
+  {
+    '@context': 'https://schema.org',
+    '@type': 'HowTo',
+    name: title,
+    description,
+    step: howTo.map((step, i) => ({ '@type': 'HowToStep', position: i + 1, name: step.name, text: step.text })),
+  } as WithContext<HowTo>,
+  {
+    '@context': 'https://schema.org',
+    '@type': 'SoftwareApplication',
+    name: title,
+    description,
+    applicationCategory: 'UtilityApplication',
+    operatingSystem: 'Web',
+    offers: { '@type': 'Offer', price: '0', priceCurrency: 'EUR' },
+  } as WithContext<SoftwareApplication>,
+];
+
+export const content: FortifiedWineBuilderLocaleContent = { slug, title, description, ui, seo, faqTitle, faq, bibliography, howTo, schemas };

package/src/tool/fortifiedWine/i18n/es.ts

@@ -0,0 +1,140 @@
+import { bibliography } from '../bibliography';
+import type { WithContext, SoftwareApplication, FAQPage, HowTo } from 'schema-dts';
+import type { FortifiedWineBuilderUI, FortifiedWineBuilderLocaleContent } from '../index';
+
+const slug = 'constructor-vino-fortificado';
+const title = 'Constructor de Vino Fortificado y Vermut: Cuadrado de Pearson';
+const description = 'Calcula exactamente cuánto alcohol añadir a tu vino para alcanzar el grado deseado. Crea vermut, oporto y jerez perfectos con el método del Cuadrado de Pearson.';
+
+const ui: FortifiedWineBuilderUI = {
+  intentionTitle: '¿Qué estás creando?',
+  intentionVermouth: 'Vermut',
+  intentionPort: 'Oporto',
+  intentionSherry: 'Jerez',
+  intentionCustom: 'Personalizado',
+  modeALabel: 'Desde el vino que tengo',
+  modeBLabel: 'Volumen final objetivo',
+  wineSection: 'Vino Base',
+  wineVolumeLabel: 'Volumen de vino (L)',
+  wineAbvLabel: 'Graduación del vino (%)',
+  spiritSection: 'Alcohol Fortificante',
+  spiritAbvLabel: 'Graduación del alcohol (%)',
+  brandyPreset: 'Brandy (38°)',
+  neutralPreset: 'Neutro (96°)',
+  aguardientePreset: 'Aguardiente (42°)',
+  targetAbvLabel: 'Graduación objetivo (%)',
+  targetVolumeLabel: 'Volumen total objetivo (L)',
+  resultsTitle: 'Tu Receta',
+  addLabel: 'Añadir',
+  finalVolumeLabel: 'Volumen final',
+  bottlesSection: 'Botellas necesarias',
+  copyBtn: 'Copiar Receta',
+  copiedBtn: '¡Copiado!',
+  pearsonTitle: 'Cuadrado de Pearson',
+  wineCornerLabel: 'Vino',
+  spiritCornerLabel: 'Alcohol',
+  emptyState: 'Introduce tus valores para ver el Cuadrado de Pearson',
+  errorAbv: 'La graduación del alcohol debe ser mayor que el objetivo, y el objetivo mayor que la del vino.',
+  errorMode: 'Introduce un volumen válido para calcular.',
+};
+
+const faqTitle = 'Preguntas Frecuentes';
+
+const faq: FortifiedWineBuilderLocaleContent['faq'] = [
+  {
+    question: '¿Qué es el método del Cuadrado de Pearson?',
+    answer: 'El Cuadrado de Pearson es un método gráfico sencillo usado en enología para calcular proporciones de mezcla. Se coloca la graduación objetivo en el centro, la del vino en la esquina superior izquierda y la del alcohol en la inferior izquierda. Las diferencias en diagonal dan las partes proporcionales de cada líquido.',
+  },
+  {
+    question: '¿Cuál es la graduación típica del vermut?',
+    answer: 'El vermut tradicional oscila entre el 15% y el 18% de alcohol. El vermut seco (estilo francés) suele estar en la parte baja (15-16%), mientras que el vermut dulce (estilo italiano) llega al 16-18%.',
+  },
+  {
+    question: '¿Qué vino base debo usar para el vermut?',
+    answer: 'Lo ideal es un vino blanco seco y neutro de entre el 10-12% de alcohol. El vino da la estructura base; como será aromatizado con hierbas y botánicos, no necesitas uno caro — una base limpia y ácida es perfecta.',
+  },
+  {
+    question: '¿Puedo usar alcohol neutro en vez de brandy?',
+    answer: 'Sí. El alcohol neutro (96%) te da máximo control y un perfil más limpio. El brandy aporta su propio carácter (roble, fruta pasa, vainilla) que puede ser deseable o no según el estilo. El oporto usa tradicionalmente aguardiente vínico.',
+  },
+  {
+    question: '¿Cómo conserva el vino la fortificación?',
+    answer: 'Cuando el alcohol supera aproximadamente el 15-16%, la levadura deja de fermentar. Por eso los vinos fortificados tienen una vida útil mucho mayor: el alcohol actúa como conservante natural contra levaduras y bacterias.',
+  },
+];
+
+const howTo: FortifiedWineBuilderLocaleContent['howTo'] = [
+  { name: 'Elige tu estilo', text: 'Selecciona Vermut, Oporto, Jerez o Personalizado para preconfigurar la graduación objetivo recomendada.' },
+  { name: 'Introduce los datos del vino', text: 'Introduce el volumen de tu vino base (o el volumen total objetivo en el Modo B) y su graduación actual.' },
+  { name: 'Configura el alcohol', text: 'Elige un preset de alcohol o introduce una graduación personalizada. El Cuadrado de Pearson se actualiza en tiempo real.' },
+  { name: 'Lee tu receta', text: 'La calculadora te indica exactamente cuántos litros de alcohol añadir y el volumen final resultante.' },
+];
+
+
+const seo: FortifiedWineBuilderLocaleContent['seo'] = [
+  { type: 'title', text: 'El Cuadrado de Pearson: Matemática Antigua, Vino Perfecto', level: 2 },
+  {
+    type: 'paragraph',
+    html: 'El <strong>Cuadrado de Pearson</strong> es una de las herramientas más antiguas y elegantes de la matemática enológica. Desarrollado en el siglo XIX, permite a cualquier elaborador —profesional o aficionado— calcular proporciones de mezcla con solo sumas y restas. Nuestra herramienta digitaliza este método visual y añade retroalimentación en tiempo real.',
+  },
+  {
+    type: 'stats',
+    items: [
+      { label: 'Vermut', value: '15–18% Vol.', icon: 'mdi:glass-cocktail' },
+      { label: 'Oporto', value: '18–20% Vol.', icon: 'mdi:bottle-wine' },
+      { label: 'Jerez', value: '15–17% Vol.', icon: 'mdi:cup-water' },
+    ],
+    columns: 3,
+  },
+  {
+    type: 'card',
+    title: '¿Por qué fortify al 18%?',
+    icon: 'mdi:shield-check',
+    html: 'A partir de aproximadamente el 15% de alcohol, el <em>Saccharomyces cerevisiae</em> —la levadura principal del vino— queda inhibida. Al llegar al 18%, la fermentación se detiene completamente. Por eso el oporto conserva azúcar residual: el aguardiente se añade a mitad de la fermentación, matando la levadura antes de que consuma todo el azúcar.',
+  },
+  {
+    type: 'tip',
+    title: 'Consejo Pro: Mide a 20°C',
+    html: 'La densidad del alcohol cambia con la temperatura. Las medidas oficiales de graduación se calibran a 20°C. Si tu alcohol o vino está más frío o caliente, aplica una corrección: aproximadamente +0,04% por cada °C por debajo de 20°C.',
+  },
+  { type: 'title', text: 'El Renacimiento del Vermut Artesanal', level: 2 },
+  {
+    type: 'paragraph',
+    html: 'El sur de Europa vive un renacimiento del vermut artesanal. Barcelona, Valencia y San Sebastián han recuperado <em>la hora del vermut</em> como institución cultural, y pequeños productores de España, Italia y Francia están embotellando expresiones notables. Esto ha creado una nueva generación de elaboradores caseros que necesitan herramientas técnicas a la altura de su ambición.',
+  },
+  {
+    type: 'summary',
+    title: '¿Para quién es esta herramienta?',
+    items: [
+      'Elaboradores caseros: Fortifica tu cosecha con precisión en lugar de a ojo.',
+      'Productores de vermut artesanal: Prototipa nuevas graduaciones objetivo antes de escalar a lotes completos.',
+      'Educadores: Demuestra el método del Cuadrado de Pearson visualmente en talleres.',
+    ],
+  },
+];
+
+const schemas: FortifiedWineBuilderLocaleContent['schemas'] = [
+  {
+    '@context': 'https://schema.org',
+    '@type': 'FAQPage',
+    mainEntity: faq.map((item) => ({ '@type': 'Question', name: item.question, acceptedAnswer: { '@type': 'Answer', text: item.answer } })),
+  } as WithContext<FAQPage>,
+  {
+    '@context': 'https://schema.org',
+    '@type': 'HowTo',
+    name: title,
+    description,
+    step: howTo.map((step, i) => ({ '@type': 'HowToStep', position: i + 1, name: step.name, text: step.text })),
+  } as WithContext<HowTo>,
+  {
+    '@context': 'https://schema.org',
+    '@type': 'SoftwareApplication',
+    name: title,
+    description,
+    applicationCategory: 'UtilityApplication',
+    operatingSystem: 'Web',
+    offers: { '@type': 'Offer', price: '0', priceCurrency: 'EUR' },
+  } as WithContext<SoftwareApplication>,
+];
+
+export const content: FortifiedWineBuilderLocaleContent = { slug, title, description, ui, seo, faqTitle, faq, bibliography, howTo, schemas };

package/src/tool/fortifiedWine/i18n/fr.ts

@@ -0,0 +1,91 @@
+import { bibliography } from '../bibliography';
+import type { WithContext, SoftwareApplication, FAQPage, HowTo } from 'schema-dts';
+import type { FortifiedWineBuilderUI, FortifiedWineBuilderLocaleContent } from '../index';
+
+const slug = 'constructeur-vin-fortifie';
+const title = 'Constructeur de Vin Fortifié & Vermouth : Calculateur Carré de Pearson';
+const description = 'Calculez exactement quelle quantité d\'alcool ajouter à votre vin pour atteindre le degré alcoolique cible. Élaborez le vermouth, le porto et le xérès parfaits grâce à la méthode du carré de Pearson.';
+
+const ui: FortifiedWineBuilderUI = {
+  intentionTitle: 'Que créez-vous ?',
+  intentionVermouth: 'Vermouth',
+  intentionPort: 'Porto',
+  intentionSherry: 'Xérès',
+  intentionCustom: 'Personnalisé',
+  modeALabel: 'À partir du vin que j\'ai',
+  modeBLabel: 'Volume final cible',
+  wineSection: 'Vin de base',
+  wineVolumeLabel: 'Volume de vin (L)',
+  wineAbvLabel: 'TAV du vin (%)',
+  spiritSection: 'Alcool de fortification',
+  spiritAbvLabel: 'TAV de l\'alcool (%)',
+  brandyPreset: 'Brandy (38°)',
+  neutralPreset: 'Neutre (96°)',
+  aguardientePreset: 'Aguardiente (42°)',
+  targetAbvLabel: 'TAV cible (%)',
+  targetVolumeLabel: 'Volume total cible (L)',
+  resultsTitle: 'Votre Recette',
+  addLabel: 'Ajouter',
+  finalVolumeLabel: 'Volume final',
+  bottlesSection: 'Bouteilles nécessaires',
+  copyBtn: 'Copier la recette',
+  copiedBtn: 'Copié !',
+  pearsonTitle: 'Carré de Pearson',
+  wineCornerLabel: 'Vin',
+  spiritCornerLabel: 'Alcool',
+  emptyState: 'Entrez vos valeurs pour voir le carré de Pearson',
+  errorAbv: 'Le TAV de l\'alcool doit être supérieur au TAV cible, et le TAV cible doit être supérieur au TAV du vin.',
+  errorMode: 'Entrez un volume valide pour effectuer le calcul.',
+};
+
+const faqTitle = 'Foire Aux Questions';
+
+const faq: FortifiedWineBuilderLocaleContent['faq'] = [
+  {
+    question: 'Qu\'est-ce que la méthode du carré de Pearson ?',
+    answer: 'Le carré de Pearson est une méthode graphique simple utilisée en vinification pour calculer les ratios de mélange. On place le TAV cible au centre du carré, le TAV du vin en haut à gauche et le TAV de l\'alcool en bas à gauche. Les différences diagonales donnent les parts proportionnelles de chaque liquide nécessaires.',
+  },
+  {
+    question: 'Quel est le TAV typique du vermouth ?',
+    answer: 'Le vermouth traditionnel a un TAV compris entre 15 % et 18 %. Le vermouth sec (style français) se situe généralement dans la partie basse (15–16 %), tandis que le vermouth doux (style italien) atteint souvent 16–18 %. Le vermouth rosé se trouve entre les deux.',
+  },
+  {
+    question: 'Quel vin de base utiliser pour le vermouth ?',
+    answer: 'Traditionnellement, un vin blanc sec et neutre entre 10 et 12 % TAV convient le mieux. Le vin constitue la base, mais comme il sera aromatisé avec des herbes et des botaniques, il n\'est pas nécessaire d\'utiliser un vin coûteux — une base propre et acide est idéale.',
+  },
+  {
+    question: 'Puis-je utiliser de l\'alcool neutre à la place du brandy ?',
+    answer: 'Oui. L\'alcool neutre (96 % vol.) offre un contrôle maximal et un profil de saveur plus pur. Le brandy apporte son propre caractère (chêne, fruits secs, vanille), ce qui peut être souhaitable ou indésirable selon le style. Le porto utilise traditionnellement du brandy de raisin, tandis que certains vermouths utilisent de l\'alcool neutre.',
+  },
+  {
+    question: 'Comment la fortification conserve-t-elle le vin ?',
+    answer: 'Lorsque le TAV du vin dépasse environ 15–16 %, la fermentation par les levures est inhibée — les levures ne peuvent pas survivre dans des environnements à haute teneur en alcool. C\'est pourquoi les vins fortifiés ont une durée de conservation bien plus longue que les vins ordinaires. L\'alcool agit comme conservateur naturel contre la détérioration par les levures et les bactéries.',
+  },
+];
+
+const howTo: FortifiedWineBuilderLocaleContent['howTo'] = [
+  { name: 'Choisir le style', text: 'Sélectionnez Vermouth, Porto, Xérès ou Personnalisé pour préremplir automatiquement la plage de TAV cible recommandée.' },
+  { name: 'Saisir les données du vin', text: 'Indiquez le volume de votre vin de base (ou le volume final cible en mode B) et son TAV actuel.' },
+  { name: 'Définir l\'alcool', text: 'Choisissez un préréglage d\'alcool ou saisissez un TAV personnalisé. Le carré de Pearson se met à jour en temps réel.' },
+  { name: 'Lire votre recette', text: 'Le calculateur indique exactement combien de millilitres d\'alcool ajouter et le volume final.' },
+];
+
+
+const seo: FortifiedWineBuilderLocaleContent['seo'] = [
+  { type: 'title', text: 'Le Carré de Pearson : Mathématiques ancestrales, vin parfait', level: 2 },
+  { type: 'paragraph', html: 'Le <strong>carré de Pearson</strong> est l\'un des outils les plus anciens et les plus élégants des mathématiques vinicoles. Développé au XIXe siècle, il permet à tout vigneron — professionnel ou amateur — de calculer des ratios de mélange avec rien de plus que des soustractions. Notre outil numérise cette méthode visuelle et ajoute un retour en temps réel, pour que vous passiez moins de temps à calculer et plus de temps à élaborer.' },
+  { type: 'stats', items: [{ label: 'Vermouth', value: '15–18 % vol.', icon: 'mdi:glass-cocktail' }, { label: 'Porto', value: '18–20 % vol.', icon: 'mdi:bottle-wine' }, { label: 'Xérès', value: '15–17 % vol.', icon: 'mdi:cup-water' }], columns: 3 },
+  { type: 'card', title: 'Pourquoi fortifier à 18 % ?', icon: 'mdi:shield-check', html: 'Au-delà d\'environ 15 % vol., <em>Saccharomyces cerevisiae</em> — la principale levure du vin — est inhibée. À 18 %, la fermentation est complètement arrêtée. C\'est pourquoi le porto conserve son sucre résiduel : l\'alcool est ajouté en cours de fermentation, tuant la levure avant que tout le sucre soit consommé.' },
+  { type: 'tip', title: 'Conseil de pro : Mesurer à 20 °C', html: 'La densité de l\'alcool varie avec la température. Les mesures officielles de TAV sont calibrées à 20 °C. Si votre alcool ou votre vin est significativement plus chaud ou plus froid, appliquez un facteur de correction : environ +0,04 % vol. par °C en dessous de 20 °C et −0,04 % par °C au-dessus.' },
+  { type: 'title', text: 'La Renaissance du Vermouth Artisanal', level: 2 },
+  { type: 'paragraph', html: 'L\'Europe du Sud connaît une renaissance du vermouth artisanal. Barcelone, Valence et Saint-Sébastien ont reconquis <em>la hora del vermut</em> comme institution culturelle, et de petits producteurs en Espagne, en Italie et en France mettent en bouteille des expressions remarquables. Cela a créé une nouvelle génération de producteurs maison qui souhaitent des outils techniques à la hauteur de leurs ambitions.' },
+  { type: 'summary', title: 'À qui s\'adresse cet outil ?', items: ['Vignerons amateurs : Fortifiez votre récolte avec précision plutôt qu\'au hasard.', 'Producteurs de vermouth artisanal : Prototypez de nouveaux TAV cibles avant de passer à de grandes quantités.', 'Éducateurs en spiritueux : Démontrez visuellement la méthode du carré de Pearson en atelier.'] },
+];
+
+const schemas: FortifiedWineBuilderLocaleContent['schemas'] = [
+  { '@context': 'https://schema.org', '@type': 'FAQPage', mainEntity: faq.map((item) => ({ '@type': 'Question', name: item.question, acceptedAnswer: { '@type': 'Answer', text: item.answer } })) } as WithContext<FAQPage>,
+  { '@context': 'https://schema.org', '@type': 'HowTo', name: title, description, step: howTo.map((step, i) => ({ '@type': 'HowToStep', position: i + 1, name: step.name, text: step.text })) } as WithContext<HowTo>,
+  { '@context': 'https://schema.org', '@type': 'SoftwareApplication', name: title, description, applicationCategory: 'UtilityApplication', operatingSystem: 'Web', offers: { '@type': 'Offer', price: '0', priceCurrency: 'EUR' } } as WithContext<SoftwareApplication>,
+];
+
+export const content: FortifiedWineBuilderLocaleContent = { slug, title, description, ui, seo, faqTitle, faq, bibliography, howTo, schemas };

package/src/tool/fortifiedWine/i18n/id.ts

@@ -0,0 +1,91 @@
+import { bibliography } from '../bibliography';
+import type { WithContext, SoftwareApplication, FAQPage, HowTo } from 'schema-dts';
+import type { FortifiedWineBuilderUI, FortifiedWineBuilderLocaleContent } from '../index';
+
+const slug = 'pembuat-wine-fortifikasi';
+const title = 'Pembuat Wine Fortifikasi & Vermouth: Kalkulator Metode Pearson Square';
+const description = 'Hitung tepat berapa banyak spirit yang perlu ditambahkan ke wine Anda untuk mencapai kadar alkohol target. Buat vermouth, port, dan sherry sempurna dengan metode Pearson Square.';
+
+const ui: FortifiedWineBuilderUI = {
+  intentionTitle: 'Apa yang sedang Anda buat?',
+  intentionVermouth: 'Vermouth',
+  intentionPort: 'Port',
+  intentionSherry: 'Sherry',
+  intentionCustom: 'Kustom',
+  modeALabel: 'Dari wine yang saya punya',
+  modeBLabel: 'Target volume akhir',
+  wineSection: 'Wine Dasar',
+  wineVolumeLabel: 'Volume wine (L)',
+  wineAbvLabel: 'Kadar alkohol wine (%)',
+  spiritSection: 'Spirit Fortifikasi',
+  spiritAbvLabel: 'Kadar alkohol spirit (%)',
+  brandyPreset: 'Brandy (38°)',
+  neutralPreset: 'Netral (96°)',
+  aguardientePreset: 'Aguardiente (42°)',
+  targetAbvLabel: 'Target kadar alkohol (%)',
+  targetVolumeLabel: 'Target total volume (L)',
+  resultsTitle: 'Resep Anda',
+  addLabel: 'Tambahkan',
+  finalVolumeLabel: 'Volume akhir',
+  bottlesSection: 'Botol yang dibutuhkan',
+  copyBtn: 'Salin Resep',
+  copiedBtn: 'Tersalin!',
+  pearsonTitle: 'Pearson Square',
+  wineCornerLabel: 'Wine',
+  spiritCornerLabel: 'Spirit',
+  emptyState: 'Masukkan nilai Anda untuk melihat Pearson Square',
+  errorAbv: 'Kadar alkohol spirit harus lebih tinggi dari target, dan target harus lebih tinggi dari kadar alkohol wine.',
+  errorMode: 'Masukkan volume yang valid untuk menghitung.',
+};
+
+const faqTitle = 'Pertanyaan yang Sering Diajukan';
+
+const faq: FortifiedWineBuilderLocaleContent['faq'] = [
+  {
+    question: 'Apa itu metode Pearson Square?',
+    answer: 'Pearson Square adalah metode grafis sederhana yang digunakan dalam pembuatan wine untuk menghitung rasio pencampuran. Anda menempatkan target kadar alkohol di tengah kotak, kadar alkohol wine di sudut kiri atas, dan kadar alkohol spirit di sudut kiri bawah. Selisih diagonal memberikan bagian proporsional dari setiap cairan yang dibutuhkan.',
+  },
+  {
+    question: 'Berapa kadar alkohol tipikal untuk vermouth?',
+    answer: 'Vermouth tradisional memiliki kadar alkohol antara 15% hingga 18%. Vermouth kering (gaya Perancis) biasanya berada di kisaran bawah (15-16%), sementara vermouth manis (gaya Italia) sering mencapai 16-18%. Vermouth rosé berada di antara keduanya.',
+  },
+  {
+    question: 'Wine dasar apa yang harus saya gunakan untuk vermouth?',
+    answer: 'Secara tradisional, wine putih kering dan netral dengan kadar alkohol 10-12% paling cocok digunakan. Wine memberikan tulang punggung, tetapi karena akan diberi aroma dengan rempah dan bahan botanikal, Anda tidak perlu wine mahal — dasar yang bersih dan asam adalah yang ideal.',
+  },
+  {
+    question: 'Bisakah saya menggunakan alkohol netral sebagai pengganti brandy?',
+    answer: 'Ya. Alkohol netral (96% vol.) memberikan kontrol maksimal dan profil rasa yang lebih bersih. Brandy menambahkan karakternya sendiri (kayu ek, buah kering, vanila) yang bisa diinginkan atau tidak tergantung pada gayanya. Port secara tradisional menggunakan brandy anggur, sementara beberapa vermouth menggunakan spirit netral.',
+  },
+  {
+    question: 'Bagaimana fortifikasi mengawetkan wine?',
+    answer: 'Ketika kadar alkohol wine melebihi sekitar 15-16%, fermentasi oleh ragi terhambat — ragi tidak dapat bertahan di lingkungan beralkohol tinggi. Inilah mengapa wine fortifikasi memiliki umur simpan yang jauh lebih panjang daripada wine biasa. Alkohol bertindak sebagai pengawet alami terhadap pembusukan oleh ragi maupun bakteri.',
+  },
+];
+
+const howTo: FortifiedWineBuilderLocaleContent['howTo'] = [
+  { name: 'Pilih gaya', text: 'Pilih Vermouth, Port, Sherry, atau Kustom untuk mengisi otomatis rentang target kadar alkohol yang direkomendasikan.' },
+  { name: 'Masukkan data wine', text: 'Masukkan volume wine dasar Anda (atau target volume akhir di Mode B) dan kadar alkohol saat ini.' },
+  { name: 'Atur spirit', text: 'Pilih preset spirit atau masukkan kadar alkohol kustom. Pearson Square diperbarui secara real-time.' },
+  { name: 'Baca resep Anda', text: 'Kalkulator menampilkan tepat berapa mililiter spirit yang harus ditambahkan dan volume akhirnya.' },
+];
+
+
+const seo: FortifiedWineBuilderLocaleContent['seo'] = [
+  { type: 'title', text: 'Pearson Square: Matematika Kuno, Wine Sempurna', level: 2 },
+  { type: 'paragraph', html: '<strong>Pearson Square</strong> adalah salah satu alat paling tua dan elegan dalam matematika pembuatan wine. Dikembangkan pada abad ke-19, alat ini memungkinkan siapa pun — profesional atau amatir — untuk menghitung rasio pencampuran hanya dengan pengurangan. Alat kami mendigitalkan metode visual ini dan menambahkan umpan balik real-time, sehingga Anda menghabiskan lebih sedikit waktu untuk menghitung dan lebih banyak waktu untuk berkreasi.' },
+  { type: 'stats', items: [{ label: 'Vermouth', value: '15–18% vol.', icon: 'mdi:glass-cocktail' }, { label: 'Port', value: '18–20% vol.', icon: 'mdi:bottle-wine' }, { label: 'Sherry', value: '15–17% vol.', icon: 'mdi:cup-water' }], columns: 3 },
+  { type: 'card', title: 'Mengapa fortifikasi pada 18%?', icon: 'mdi:shield-check', html: 'Di atas sekitar 15% vol., <em>Saccharomyces cerevisiae</em> — ragi wine utama — mulai terhambat. Saat mencapai 18%, fermentasi sepenuhnya terhenti. Inilah mengapa wine Port mempertahankan gula sisa: spirit ditambahkan di tengah fermentasi, membunuh ragi sebelum semua gula dikonsumsi.' },
+  { type: 'tip', title: 'Tips Pro: Ukur pada 20°C', html: 'Kerapatan alkohol berubah seiring suhu. Pengukuran kadar alkohol resmi dikalibrasi pada 20°C. Jika spirit atau wine Anda jauh lebih hangat atau dingin, terapkan faktor koreksi: sekitar +0,04% vol. per °C di bawah 20°C, dan −0,04% per °C di atasnya.' },
+  { type: 'title', text: 'Renaisans Vermouth Artisanal', level: 2 },
+  { type: 'paragraph', html: 'Eropa selatan sedang mengalami renaisans vermouth artisanal. Barcelona, Valencia, dan San Sebastián telah merebut kembali <em>la hora del vermut</em> sebagai institusi budaya, dan produsen kecil di Spanyol, Italia, dan Prancis membotolkan ekspresi yang luar biasa. Hal ini menciptakan generasi baru produsen rumahan yang menginginkan alat teknis sesuai dengan ambisi mereka.' },
+  { type: 'summary', title: 'Untuk siapa alat ini?', items: ['Pembuat wine rumahan: Fortifikasi panen Anda dengan presisi, bukan tebakan.', 'Produsen vermouth artisanal: Buat prototipe target kadar alkohol baru sebelum diskalakan ke batch penuh.', 'Pendidik spirits: Demonstrasikan metode Pearson Square secara visual dalam workshop.'] },
+];
+
+const schemas: FortifiedWineBuilderLocaleContent['schemas'] = [
+  { '@context': 'https://schema.org', '@type': 'FAQPage', mainEntity: faq.map((item) => ({ '@type': 'Question', name: item.question, acceptedAnswer: { '@type': 'Answer', text: item.answer } })) } as WithContext<FAQPage>,
+  { '@context': 'https://schema.org', '@type': 'HowTo', name: title, description, step: howTo.map((step, i) => ({ '@type': 'HowToStep', position: i + 1, name: step.name, text: step.text })) } as WithContext<HowTo>,
+  { '@context': 'https://schema.org', '@type': 'SoftwareApplication', name: title, description, applicationCategory: 'UtilityApplication', operatingSystem: 'Web', offers: { '@type': 'Offer', price: '0', priceCurrency: 'EUR' } } as WithContext<SoftwareApplication>,
+];
+
+export const content: FortifiedWineBuilderLocaleContent = { slug, title, description, ui, seo, faqTitle, faq, bibliography, howTo, schemas };

package/src/tool/fortifiedWine/i18n/it.ts

@@ -0,0 +1,91 @@
+import { bibliography } from '../bibliography';
+import type { WithContext, SoftwareApplication, FAQPage, HowTo } from 'schema-dts';
+import type { FortifiedWineBuilderUI, FortifiedWineBuilderLocaleContent } from '../index';
+
+const slug = 'costruttore-vino-fortificato';
+const title = 'Costruttore di Vino Fortificato & Vermouth: Calcolatore Quadrato di Pearson';
+const description = 'Calcola esattamente quanto distillato aggiungere al tuo vino per raggiungere la gradazione alcolica desiderata. Crea il vermouth, il porto e lo sherry perfetti con il metodo del Quadrato di Pearson.';
+
+const ui: FortifiedWineBuilderUI = {
+  intentionTitle: 'Cosa stai creando?',
+  intentionVermouth: 'Vermouth',
+  intentionPort: 'Porto',
+  intentionSherry: 'Sherry',
+  intentionCustom: 'Personalizzato',
+  modeALabel: 'Dal vino che ho',
+  modeBLabel: 'Volume finale desiderato',
+  wineSection: 'Vino Base',
+  wineVolumeLabel: 'Volume del vino (L)',
+  wineAbvLabel: 'Gradazione vino (%)',
+  spiritSection: 'Distillato di Fortificazione',
+  spiritAbvLabel: 'Gradazione distillato (%)',
+  brandyPreset: 'Brandy (38°)',
+  neutralPreset: 'Neutro (96°)',
+  aguardientePreset: 'Aguardiente (42°)',
+  targetAbvLabel: 'Gradazione obiettivo (%)',
+  targetVolumeLabel: 'Volume totale obiettivo (L)',
+  resultsTitle: 'La Tua Ricetta',
+  addLabel: 'Aggiungere',
+  finalVolumeLabel: 'Volume finale',
+  bottlesSection: 'Bottiglie necessarie',
+  copyBtn: 'Copia Ricetta',
+  copiedBtn: 'Copiato!',
+  pearsonTitle: 'Quadrato di Pearson',
+  wineCornerLabel: 'Vino',
+  spiritCornerLabel: 'Distillato',
+  emptyState: 'Inserisci i tuoi valori per vedere il Quadrato di Pearson',
+  errorAbv: 'La gradazione del distillato deve essere superiore alla gradazione obiettivo, e l\'obiettivo deve essere superiore alla gradazione del vino.',
+  errorMode: 'Inserisci un volume valido per calcolare.',
+};
+
+const faqTitle = 'Domande Frequenti';
+
+const faq: FortifiedWineBuilderLocaleContent['faq'] = [
+  {
+    question: 'Cos\'è il metodo del Quadrato di Pearson?',
+    answer: 'Il Quadrato di Pearson è un semplice metodo grafico utilizzato in enologia per calcolare i rapporti di miscelazione. Si inserisce la gradazione alcolica obiettivo al centro del quadrato, la gradazione del vino in alto a sinistra e quella del distillato in basso a sinistra. Le differenze diagonali forniscono le parti proporzionali di ciascun liquido necessarie.',
+  },
+  {
+    question: 'Qual è la gradazione tipica del vermouth?',
+    answer: 'Il vermouth tradizionale ha una gradazione compresa tra il 15 % e il 18 %. Il vermouth secco (stile francese) si trova generalmente nella fascia bassa (15–16 %), mentre il vermouth dolce (stile italiano) raggiunge spesso il 16–18 %. Il vermouth rosato si colloca nel mezzo.',
+  },
+  {
+    question: 'Quale vino base devo usare per il vermouth?',
+    answer: 'Tradizionalmente funziona meglio un vino bianco secco e neutro tra il 10 e il 12 % di gradazione alcolica. Il vino fornisce la struttura di base, ma poiché verrà aromatizzato con erbe e botaniche, non è necessario un vino costoso — una base pulita e acida è l\'ideale.',
+  },
+  {
+    question: 'Posso usare alcol neutro invece del brandy?',
+    answer: 'Sì. L\'alcol neutro (96 % vol.) offre il massimo controllo e un profilo aromatico più pulito. Il brandy aggiunge il proprio carattere (quercia, frutta secca, vaniglia), che può essere desiderabile o indesiderabile a seconda dello stile. Il porto usa tradizionalmente acquavite d\'uva, mentre alcuni vermouth utilizzano alcol neutro.',
+  },
+  {
+    question: 'Come fa la fortificazione a conservare il vino?',
+    answer: 'Quando la gradazione alcolica del vino supera circa il 15–16 %, la fermentazione da parte dei lieviti viene inibita — i lieviti non sopravvivono in ambienti ad alto contenuto alcolico. Per questo motivo i vini fortificati hanno una conservabilità molto più lunga rispetto ai vini normali. L\'alcol agisce come conservante naturale contro il deterioramento da lieviti e batteri.',
+  },
+];
+
+const howTo: FortifiedWineBuilderLocaleContent['howTo'] = [
+  { name: 'Scegliere lo stile', text: 'Seleziona Vermouth, Porto, Sherry o Personalizzato per compilare automaticamente l\'intervallo di gradazione alcolica obiettivo consigliato.' },
+  { name: 'Inserire i dati del vino', text: 'Inserisci il volume del tuo vino base (o il volume finale obiettivo nel Modo B) e la sua gradazione alcolica attuale.' },
+  { name: 'Impostare il distillato', text: 'Scegli un preset di distillato o inserisci una gradazione personalizzata. Il Quadrato di Pearson si aggiorna in tempo reale.' },
+  { name: 'Leggere la ricetta', text: 'Il calcolatore mostra esattamente quanti millilitri di distillato aggiungere e il volume finale.' },
+];
+
+
+const seo: FortifiedWineBuilderLocaleContent['seo'] = [
+  { type: 'title', text: 'Il Quadrato di Pearson: Matematica antica, vino perfetto', level: 2 },
+  { type: 'paragraph', html: 'Il <strong>Quadrato di Pearson</strong> è uno degli strumenti più antichi ed eleganti della matematica enologica. Sviluppato nel XIX secolo, permette a qualsiasi produttore di vino — professionista o amatore — di calcolare i rapporti di miscelazione con nient\'altro che sottrazioni. Il nostro strumento digitalizza questo metodo visivo e aggiunge un feedback in tempo reale, così passi meno tempo a calcolare e più tempo a creare.' },
+  { type: 'stats', items: [{ label: 'Vermouth', value: '15–18 % vol.', icon: 'mdi:glass-cocktail' }, { label: 'Porto', value: '18–20 % vol.', icon: 'mdi:bottle-wine' }, { label: 'Sherry', value: '15–17 % vol.', icon: 'mdi:cup-water' }], columns: 3 },
+  { type: 'card', title: 'Perché fortificare al 18 %?', icon: 'mdi:shield-check', html: 'Oltre circa il 15 % vol., <em>Saccharomyces cerevisiae</em> — il principale lievito del vino — viene inibito. Raggiunto il 18 %, la fermentazione è completamente arrestata. Ecco perché il vino porto conserva lo zucchero residuo: il distillato viene aggiunto a metà fermentazione, uccidendo il lievito prima che tutto lo zucchero venga consumato.' },
+  { type: 'tip', title: 'Consiglio Pro: Misurare a 20 °C', html: 'La densità dell\'alcol cambia con la temperatura. Le misurazioni ufficiali della gradazione alcolica sono calibrate a 20 °C. Se il tuo distillato o vino è significativamente più caldo o più freddo, applica un fattore di correzione: circa +0,04 % vol. per °C al di sotto dei 20 °C e −0,04 % per °C al di sopra.' },
+  { type: 'title', text: 'La Rinascita del Vermouth Artigianale', level: 2 },
+  { type: 'paragraph', html: 'L\'Europa meridionale sta vivendo una rinascita del vermouth artigianale. Barcellona, Valencia e San Sebastián hanno recuperato <em>la hora del vermut</em> come istituzione culturale, e piccoli produttori in Spagna, Italia e Francia stanno imbottigliando espressioni straordinarie. Ciò ha creato una nuova generazione di produttori casalinghi che desiderano strumenti tecnici all\'altezza delle loro ambizioni.' },
+  { type: 'summary', title: 'A chi serve questo strumento?', items: ['Produttori di vino casalinghi: Fortifica il tuo raccolto con precisione invece di procedere a caso.', 'Produttori di vermouth artigianale: Prototipa nuove gradazioni obiettivo prima di scalare a lotti interi.', 'Educatori del settore spirits: Dimostra visivamente il metodo del Quadrato di Pearson durante i workshop.'] },
+];
+
+const schemas: FortifiedWineBuilderLocaleContent['schemas'] = [
+  { '@context': 'https://schema.org', '@type': 'FAQPage', mainEntity: faq.map((item) => ({ '@type': 'Question', name: item.question, acceptedAnswer: { '@type': 'Answer', text: item.answer } })) } as WithContext<FAQPage>,
+  { '@context': 'https://schema.org', '@type': 'HowTo', name: title, description, step: howTo.map((step, i) => ({ '@type': 'HowToStep', position: i + 1, name: step.name, text: step.text })) } as WithContext<HowTo>,
+  { '@context': 'https://schema.org', '@type': 'SoftwareApplication', name: title, description, applicationCategory: 'UtilityApplication', operatingSystem: 'Web', offers: { '@type': 'Offer', price: '0', priceCurrency: 'EUR' } } as WithContext<SoftwareApplication>,
+];
+
+export const content: FortifiedWineBuilderLocaleContent = { slug, title, description, ui, seo, faqTitle, faq, bibliography, howTo, schemas };