RED WINE QUALITY PREDICTION USING MACHINE LEARNING
Lakkaraju Datha Sri Laasya1, Kambham Ritesh2, Shaik Rehman3,
Shaik Riyaz4, S. Anil Kumar5
1,2,3,4 Student, Department of Computer Science and Engineering, Tirumala Engineering College
5 Professor, Department of Computer Science and Engineering, Tirumala Engineering College
---------------------------------------------------------------------***---------------------------------------------------------------------
Abstract - Wine quality assessment is a critical task in the beverage industry, as it directly impacts consumer satisfaction and market competitiveness. Among various types of wine, red wine stands out for its complexity in flavor, aroma, and texture, making its quality prediction a challenging yet crucial endeavor. This project aims to develop a machine learning model for predicting the quality of red wine based on its physicochemical properties. The dataset utilized for this project consists of various attributes such as acidity, pH, alcohol content, and volatile acidity, among others, collected from red wine samples. These attributes serve as input features for the machine learning model, while the quality of wine, typically rated on a scale, serves as the target variable. The proposed approach involves several stages: data preprocessing, feature selection, model selection, and evaluation. During data preprocessing, techniques like normalization and handling missing values are employed to ensure data quality. Feature selection techniques such as correlation analysis and feature importance are utilized to identify the most relevant attributes for predicting wine quality.
Several machine learning algorithms, including but not limited to, linear regression, decision trees, random forests, and support vector machines, are trained and evaluated to determine the most suitable model for the task. Performance metrics such as mean squared error, accuracy, and F1 score are utilized to assess the model's predictive capability.
Key Words: Wine quality, market, aroma, texture, physicochemical, alcohol, acidity.
