An entry along with AG, extract, partial, wine. Wine removes everything having to do with a boil, it would also be nice if it changed to specific gravity of volume rather than ppppg but I understand that would require a complete rethinking. But blending would need to work on gallons and you need blending (i.e., backsweetening). Acid adjustment.
Actually take a look at an old freeware program called WineCalc and that would be what you'd need for wine.
I've got a list somewhere but I kind of lost interest once I figured out making wine by ppppg was too much of a pain, now I pretty much just use BeerSmith to keep my records and rough in a recipe before I start.