Wine Quality Detection and Preferences

Wine Quality Detection and Preferences

Group No: 1Sreehari Chandran Chakshu Joshi Pallvi Khanna Manasmitha

Wine Quality Detection

▪ Wine certification and quality assessment are key elements for export purposes. Certification prevents the illegal adulteration of wines and assures quality for the wine market.

▪ Quality evaluation is often part of the certification process and can be used to improve wine making (by identifying the most influential factors) and to stratify wines such as premium brands (useful for setting prices).

▪ This study will consider vinho verde, a unique product from the Minho (northwest) region of Portugal.

▪ This study deals with two variants of wine i.e red wine and white wine and accounts for its acidity , PH level, density, different oxides and chemical levels, Sugar level etc which eventually helps in determination of the quality of wine.

Question of study

▪ How is the quality of the wines tasted?

▪ What is the minimum set of properties and their values that defines a high quality wine?

▪ What are considered wine defects?

▪ Each sample will be evaluated and graded the wine in a scale that ranges from 0 (very bad) to 10 (excellent).

▪ The final sensory score is given by the median of these evaluations.

Attribute Information

▪ Fixed acidity: most acids involved with wine or fixed or nonvolatile (do not evaporate readily)

▪ Volatile acidity: the amount of acetic acid in wine, which at too high of levels can lead to an unpleasant, vinegar taste

▪ Citric acid: found in small quantities, citric acid can add ‘freshness’ and flavor to wines

▪ Residual sugar: the amount of sugar remaining after fermentation stops, it’s rare to find wines with less than 1 gram/liter and wines with greater than 45 grams/liter are considered sweet

Attribute Information

▪ Chlorides: the amount of salt in the wine

▪ Free sulfur dioxide: the free form of SO2 exists in equilibrium between molecular SO2 (as a dissolved gas) and bisulfite ion; it prevents microbial growth and the oxidation of wine

▪ Total sulfur dioxide: amount of free and bound forms of S02; in low concentrations, SO2 is mostly undetectable in wine, but at free SO2 concentrations over 50 ppm, SO2 becomes evident in the nose and taste of wine

▪ Density: the density of water is close to that of water depending on the percent alcohol and sugar content

Attribute Information

▪ pH: describes how acidic or basic a wine is on a scale from 0 (very acidic) to 14 (very basic); most wines are between 3-4 on the pH scale

▪ Sulphates: a wine additive which can contribute to sulfur dioxide gas (S02) levels, wich acts as an antimicrobial and antioxidant

▪ Alcohol: the percent alcohol content of the wine

▪ Quality: output variable (based on sensory data, score between 0 and 10

SUMMARY OBSERVATIONSThe sample consists of 1599 Red Wine and 4898 White wine.

The alcohol content varies from 8.00 to 14.90 for the samples in dataset.

The quality of the samples range from 3 to 9 with 6 being the median.

There is a big range for sulfur.dioxide (both Free and Total) across the samples.

The range for fixed acidity is quite high with minimum being 3.8 and maximum being 15.9, pH value varies from 2.720 to 4.010 with a median being 3.210

Understanding the overall distribution▪ A distribution analysis of the key parameters pH, Total

SO2 ,Free SO2 and Alcohol is explored across Red and White wine as follows

Understanding the overall distribution

Understanding the overall distribution

Understanding the overall distribution

Understanding the overall distribution

QWQR

Understanding the overall distribution

Understanding the overall distribution

Understanding the overall distribution

Decision Tree

Linear Regression

Neural Network

ROC Curve

Conclusions

Quality certification .Data mining- Physiochemical laboratoryAs Alcohol percentage decreases, the density

increases.Alcohol Level of Red wine is higher than the alcohol

level of white wine.Total SO2 and level of residual are correlated.Alcohol level of white wine decreases with the growth of

residual sugar level.

Conclusion

Higher alcohol content exhibited lower SO2 content.Mostly frequent quality levels were 5 and 6. White wine has higher levels of SO2 properties.Out of the total 6497. 2253 samples were bad wines

and 4244 were good wines.