The Relationship Between Physicochemical Properties And Sensory Analysis

1115 Words Dec 14th, 2014 5 Pages
Introduction and Motivation
There is a big wine market in the world, as it plays a pivotal role in many social gatherings. Because of this, it is absolutely essential for the wine industry to be able to determine what physicochemical properties are essential for wine to be given a good rating and overall, increase its market value. Hence there is a need to investigate the influence of these properties for both wine manufacturing and selling purposes. The relationship between physicochemical properties and sensory analysis is not easy to understand[3], which makes wine classification a difficult task, as rating is based mainly on taste preference. Hence we were motivated to come up with a model that could predict wine preferences solely based on the physicochemical properties thereby giving minimal weight to sensory preferences. This could thus be potentially effective in understanding people’s taste bias and thus help the wine industry understand how to work around the chemicals so as to make their wine as appealing as possible to the consumers.

Background
The data set of this study is come from UCI Machine Learning data repository. The data set consists of 1599 red wines with 11 physicochemical properties and quality rating. The quality rating ranges from 1 ( very bad ) to 10 ( excellent ), however there are no wine samples with ratings 1, 2, 9 and 10, and there are only 28 out of 1599 wines with rating 3s and 8s within this data set. Therefore wine ratings have 6…
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