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Effects of Wine Components on Quality

Introduction Data Science

Group 15 - 110522126 林亭延 111526006 翁培馨 111522015 陳萬鈿

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Outline

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  1. Introduction
  2. Data preprocessing
  3. Experiment
  4. Result
  5. Conclusion

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Introduction

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Motivation

For wine, the quality of it will greatly affect its price, taste and smell.

There is a huge disparity in wine prices today and we wanted to use this project as an opportunity to understand why.

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Data Features

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

12 - quality

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Data preprocessing

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Correlation

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Percentage of Quality

Quality Data Discretization

3 ~ 4 = 0

5 ~ 6 = 1

7 ~ 8 = 2

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Experiment

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Random Forest

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GBDT

  • Gradient Boosting Decision Tree algorithm .
  • Each time the model is built, the gradient descent direction of the loss function of the model is built before.
  • Use the loss function to evaluate the model performance, the smaller the loss function, the better the performance.

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KNN

  • K-Nearest Neighbors algorithm.
  • Result is determined by a "majority vote" of k neighbors.
  • Depends on the distribution of neighboring points.
  • The larger the K is, the more noise can be tolerated, while the smaller the K is, the more it is affected by the surrounding abnormal factors.

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Result

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Avg Precision

Avg Recall

Accuracy

RMSE

Random Forest

0.63

0.47

0.82

0.42

GBDT

0.58

0.49

0.81

0.43

KNN

0.48

0.38

0.81

0.44

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Importance Factor for Quality

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Conclusion

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  • By analyzing the data of red wine, we have found that the Random Forest performed better than others.�
  • Using Random Forest as our best model for prediction, we determined five of the features as the most influential : alcohol、sulphates、volatile acidity、total sulfur dioxide and density.

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Thank you for listening

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