wine_quality
Dataset:6033069
OpenML dataset with id 287
No author found.
Full work available at URL: https://api.openml.org/data/v1/download/49817/wine_quality.arff
Upload date: 14 August 2014
Dataset Characteristics
Number of classes: 0
Number of features: 12 (numeric: 12, symbolic: 0 and in total binary: 0 )
Number of instances: 6,497
Number of instances with missing values: 0
Number of missing values: 0
Author: Tobias Kuehn Source: Unknown - 2009 Please cite:
1. Title: Wine Quality
2. Sources Created by: Paulo Cortez (Univ. Minho), Antonio Cerdeira, Fernando Almeida, Telmo Matos and Jose Reis (CVRVV) @ 2009
3. Past Usage: P. Cortez, A. Cerdeira, F. Almeida, T. Matos and J. Reis. Modeling wine preferences by data mining from physicochemical properties. In Decision Support Systems, Elsevier, 47(4):547-553. ISSN: 0167-9236.
In the above reference, two datasets were created, using red and white wine samples. The inputs include objective tests (e.g. PH values) and the output is based on sensory data (median of at least 3 evaluations made by wine experts). Each expert graded the wine quality between 0 (very bad) and 10 (very excellent). Several data mining methods were applied to model these datasets under a regression approach. The support vector machine model achieved the best results. Several metrics were computed: MAD, confusion matrix for a fixed error tolerance (T), etc. Also, we plot the relative importances of the input variables (as measured by a sensitivity analysis procedure).
4. Relevant Information: The two datasets are related to red and white variants of the Portuguese "Vinho Verde" wine. For more details, consult: http://www.vinhoverde.pt/en/ or the reference [Cortez et al., 2009]. Due to privacy and logistic issues, only physicochemical (inputs) and sensory (the output) variables are available (e.g. there is no data about grape types, wine brand, wine selling price, etc.). These datasets can be viewed as classification or regression tasks. The classes are ordered and not balanced (e.g. there are munch more normal wines than excellent or poor ones). Outlier detection algorithms could be used to detect the few excellent or poor wines. Also, we are not sure if all input variables are relevant. So it could be interesting to test feature selection methods.
5. Number of Instances: red wine - first 1599 instances; white wine - instances 1600 to 6497.
6. Number of Attributes: 11 + output attribute Note: several of the attributes may be correlated, thus it makes sense to apply some sort of feature selection.
7. Attribute information: For more information, read [Cortez et al., 2009]. Input variables (based on physicochemical tests): 1 - fixed acidity 2 - volatile acidity 3 - citric acid 4 - residual sugar 5 - chlorides 6 - free sulfur dioxide 7 - total sulfur dioxide 8 - density 9 - pH 10 - sulphates 11 - alcohol Output variable (based on sensory data): 12 - quality (score between 0 and 10)
8. Missing Attribute Values: None
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