Physicochemical data and quality ratings for red and white Portuguese Vinho Verde wines.
Format
a tibble with 6497 rows and 13 variables:
- colour
colour of the wine; "red" (1'599) or "white" (4'898)
- fixed_acidity
tartaric acid per volume in \(g/dm^3\)
- volatile_acidity
acetic acid per volume in \(g/dm^3\)
- citric_acid
citric acid per volume in \(g/dm^3\)
- residual_sugar
residual sugar per volume in \(g/dm^3\)
- chlorides
sodium chloride per volume in \(g/dm^3\)
- free_sulfur_dioxide
free sulphur dioxide per volume in \(mg/dm^3\)
- total_sulfur_dioxide
total sulphur dioxide per volume in \(mg/dm^3\)
- density
density in \(g/dm^3\)
- pH
pH value
- sulphates
potassium sulphate per volume in \(g/dm^3\)
- alcohol
alcohol content per volume in %
- quality
quality score between 0 (worst) and 10 (best) determined by sensory analysis.
Source
The data is available on the UC Irvine Machine Learning Repository.
P. Cortez, A. Cerdeira, F. Almeida, T. Matos and J. Reis, Modeling wine preferences by data mining from physicochemical properties, Decision Support Systems 47(4) (2009), 547-553.