Red Wine's Quality Classification and Regression

Dec 3, 2022

What physio-chemical properties give a red wine "good" or "bad" flavor? That's a good question.

To answer it, we used Machine Learning Classification and Regression Analysis, on Portuguese "Vinho Verde" red wine's dataset.

I was given the privilege to analyze and predict red wine quality, along with Ana Friberg and Khaled Mahmoud, as part of "Machine Learning" course, lectured by Eyal Zinger.

Key insights:
- In terms of wine's physio-chemically based quality prediction, we gained 79% accuracy (using XGBoost algorithm)
- We found that "fixed acidity" and "critical acid" have strong negative correlation on "pH".
- We found that "fixed acidity" has linear relationship with "pH" factor.
- We found that polynomial model is recommended for making prediction comparisons and error evaluations.

Fun reading! 🍷

See how it practically done below:

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