W ine Q uality D etection and

Preferences
Group No: 1
Sreehari Chandran
Manasmitha

Chakshu Joshi Pallvi Khanna

W ine Q uality D etection

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.

Q uestion 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 Inform ation

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, its rare to find wines with less than 1
gram/liter and wines with greater than 45 grams/liter are
considered sweet

Attribute Inform ation

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 Inform ation

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

OBSERVATIONS
The 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

U n d erstan d in g th e overall d istrib u tion

A distribution analysis of the key parameters pH, Total
SO2 ,Free SO2 and Alcohol is explored across Red and
White wine as follows

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QR

QW

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D ecision Tree

Linear Regression

N euralN etw ork

RO C Curve

Conclusions
Quality certification .
Data mining- Physiochemical laboratory
As 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.