Wine Quality Prediction Web Application
About:
This Web Application is based on the Machine-Learning Technology where the Decision-Tree Algorithm is used for the prediction of the Quality of Red Wine. The quality of a wine is determined by 11 input variables:
- 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.
- 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.
- Total sulfur dioxide: Amount of free and bound forms of S02; in low concentrations, SO2 is mostly undetectable in wine, but at free SO2.
- Density: The density of water is close to that of water depending on the percent alcohol and sugar content.
- 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.
- Sulfates: A wine additive which can contribute to sulfur dioxide gas (S02) levels, which acts as an antimicrobial.
- Alcohol: The percent alcohol content of the wine
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