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Wine Quality Prediction Using Machine Learning Algorithms

Wine classification is a difficult task since taste is the least understood of the human senses. A good wine quality prediction can be very useful in the certification phase, since currently the sensory analysis is performed by human tasters, being clearly a subjective approach. An automatic predictive system can be integrated into a decision support system, helping the speed and quality of the performance. Furthermore, a feature selection process can help to analyze the impact of the analytical

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733 views

Wine Quality Prediction Using Machine Learning Algorithms

Wine classification is a difficult task since taste is the least understood of the human senses. A good wine quality prediction can be very useful in the certification phase, since currently the sensory analysis is performed by human tasters, being clearly a subjective approach. An automatic predictive system can be integrated into a decision support system, helping the speed and quality of the performance. Furthermore, a feature selection process can help to analyze the impact of the analytical

Uploaded by

ATS
Copyright
© © All Rights Reserved
Available Formats
Download as PDF, TXT or read online on Scribd
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International Journal of Computer Applications Technology and Research

Volume 8–Issue 09, 385-388, 2019, ISSN:-2319–8656

Wine Quality Prediction using Machine Learning


Algorithms
Devika Pawar[1] Aakanksha Mahajan[2] Sachin Bhoithe[3]
M.Sc. (Big Data Analytics) M.Sc. (Big Data Analytics) Faculty of Science
MIT-WPU MIT-WPU MIT-WPU
Pune, India Pune, India Pune, India

Abstract: Wine classification is a difficult task since taste is the least understood of the human senses. A good wine quality
prediction can be very useful in the certification phase, since currently the sensory analysis is performed by human tasters, being
clearly a subjective approach. An automatic predictive system can be integrated into a decision support system, helping the
speed and quality of the performance. Furthermore, a feature selection process can help to analyze the impact of the analytical
tests. If it is concluded that several input variables are highly relevant to predict the wine quality, since in the production process
some variables can be controlled, this information can be used to improve the wine quality. Classification models used here are
1) Random Forest 2) Stochastic Gradient Descent 3) SVC 4)Logistic Regression .

Keywords: Machine Learning, Classification,Random Forest, SVM,Prediction.


I. INTRODUCTION that the significant difference between the two is small.
Then this paper uses the Cronbach Alpha coefficient
The aim of this project is to predict the quality of wine on method to analyze the credibility of the two groups of
a scale of 0–10 given a set of features as inputs. The data.[1]
dataset used is Wine Quality Data set from UCI Machine
Learning Repository. Input variables are fixed acidity, Paulo Cortez ,Juliana Teixeira,António CerdeiraFernando
volatile acidity, citric acid, residual sugar, chlorides, free AlmeidaTelmo MatosJosé Reis wrote a paper on wine
sulphur dioxide, total sulphur dioxide, density, pH, Quality assesment using Data Mining techniques.In this
sulphates, alcohol. And the output variable is quality paper,they proposed a data mining approach to predict
(score between 0 and 10).We are dealing only with red wine preferences that is based on easily available
wine. We have quality being one of these values: [3, 4, 5, analytical tests at the certification step. A large dataset was
6, 7, 8]. The higher the value the better the quality. In this considered with white vinho verde samples from the
project we will treat each class of the wine separately and Minho region of Portugal. Wine quality is modeled under a
their aim is to be able and find decision boundaries that regression approach, which preserves the order of the
work well for new unseen data. These are the classifiers. grades. 95% accuracy was obtained using these data
mining techniques.[2]
In this paper we are explaining the steps we followed to
build our models for predicting the quality of red wine in a The study of this paper was done at International Journal
simple non-technical way. We are dealing only with red of Intelligent Systems and Applications in Engineering and
wine. We would follow similar process for white wine or this paper was published on 3rd September 2016. The
we could even mix them together and include a binary main objective of this research paper was to predict wine
attribute red/white, but our domain knowledge about wines quality based on physicochemical data. In this study, two
suggests that we shouldn’t. Classification is used to large separate data sets which were taken from UC Irvine
classify the wine as good or bad. Before examining the Machine Learning Repository were used. The instances
data it is often referred to as supervised learning because were successfully classified as red wine and white wine
the classes are determined. with the accuracy of 99.5229% by using Random Forests
Algorithm.[3]
II. RELATED WORK
III. PROPOSED WORK

Various researches and students have published related A. Data Set:


work in national and international research papers, thesis
to understand the objective, types of algorithm they have
used and various techniques for pre-processing. Dataset/Source: Kaggle
https://www.kaggle.com/uciml/red-wine-qua
College of Intelligent Science and Engineering, China has
lity-cortez-et-al-2009
written a paper on Evaluation and Analysis Model of Wine
Quality Based on Mathematical Model.They have used
various mathematical test to predict the quality of Structured/Unstructured data: Structured
wine.The Mann-Whitney U test is used to analyze the wine Data in CSV format.
evaluation results of the two wine tasters, and it is found

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International Journal of Computer Applications Technology and Research
Volume 8–Issue 09, 385-388, 2019, ISSN:-2319–8656

Dataset Description: The two datasets are related Other than that the selection is being done randomly with
to red wine of the Portuguese "Vinho Verde" wine. For uniform distribution.
more details, consult: [Web Link] or the reference [Cortez Various classification and regression algorithms are used
et al., 2009]. Due to privacy and logistic issues, only to fit the model. The algorithms used in this paper are as
physicochemical (inputs) and sensory (the output) follows:
variables are available (e.g. there is no data about grape
types, wine brand, wine selling price, etc.). For classification:
These datasets can be viewed as classification or Random Forest Decision Trees classifier
regression tasks. The classes are ordered and not balanced
(e.g. there are many more normal wines than excellent or Support Vector Machine classifier
poor ones). Outlier detection algorithms could be used to
Stochastic gradient descent
detect the few excellent or poor wines. Also, we are not
sure if all input variables are relevant. So it could be Logistic Regression classifier
interesting to test feature selection methods.
Preprocessing: Label Encoding is used to convert
1)fixed acidity the labels into numeric form so as to convert it into the
2) volatile acidity machine-readable form. It is an important pre-processing
3) citric acid step for the structured dataset in supervised learning. We
4) residual sugar have used label encoding to label the quality of data as
5) chlorides good or bad. Assigning 1 to good and 0 to bad.
6)free sulfur dioxide
7)total sulfur dioxide
8)density
9)pH Feature Selection:
10) sulphates
As we can clearly see, volatile acidity and residual sugar
11) alcohol
are both not very impact full of the quality of wine. Hence
Output variable (based on sensory data):
we can eliminate these features. Though we are selecting
12)quality (score between 0 and 10)
these features, they will change according to the domain
experts.
IV. DATA PROCESSING METHODS

For making automated decisions on model selection


we need to quantify the performance of our model and
give it a score. For that reason, for the classifiers, we are
using F1 score which combines two metrics: Precision
which expresses how accurate the model was on predicting
a certain class and Recall which expresses the inverse of
the regret of missing out instances which are misclassified.
Since we have multiple classes we have multiple F1
scores. We will be using the unweighted mean of the F1
scores for our final scoring. This is a business decision
because we want our models to get optimized to classify
instances that belong to the minority side, such as wine
quality of 3 or 8 equally well with the rest of the qualities
that are represented in a larger number. For the regression
task we are scoring based on the coefficient of
determination, which is basically a measurement of
whether the predictions and the actual values are highly
correlated. The larger this coefficient the better. For
regressors we can also get F1 score if we first round our
prediction.

Splitting for Testing : We are keeping 20% of our


dataset to treat it as unseen data and be able and test the
performance of our models. We are splitting our dataset in
a way such that all of the wine qualities are represented
proportionally equally in both training and testing dataset.

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International Journal of Computer Applications Technology and Research
Volume 8–Issue 09, 385-388, 2019, ISSN:-2319–8656

Result and Discussion: Algorithms used for classification


are:
Exploratory Data Analysis:
1) Logistic Regression
 The below bar plot shows the count of data 2) Stochastic gradient descent
which is good or bad. We can see 80% of the 3) Support Vector Classifier
data is classified with good wine quality and 4) Random Forest
20% with bad quality of wine.

 Logistic Regression gave us an accuracy of 86%

Performance matrix of Logistic Regression:

Precision Recall F1-Score Support

0 0.88 0.98 0.93 273

1 0.71 0.26 0.37 47

 Stochastic gradient descent was able to give an


average accuracy of 81%.
Performance matrix of SGD:
 This bar plot shows a directly proportional
relation between citric acid and quality.As the Precision Recall F1-Score Support
quality of wine increases the amount of citric
acid also increases which shows that citric acid
is the important feature on which quality of 0 0.89 0.93 0.91 273
wine depends.
1 0.42 0.30 0.35 47

 Support Vector Classifier has given an accuracy


of 85%.

Performance matrix of SVC:

Precision Recall F1-Score Support

 Free sulphur dioxide is greatly contributing to 0 0.89 0.93 0.91 273


the quality of wine, this bar plot gives us a
more clear picture. 1 0.71 0.26 0.37 47

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International Journal of Computer Applications Technology and Research
Volume 8–Issue 09, 385-388, 2019, ISSN:-2319–8656

 Random Forest gave us an accuracy of 87.33%

Precision Recall F1-Score Support

0 0.90 0.97 0.93 273

1 0.68 0.40 0.51 47

CONCLUSION
Based on the bar plots plotted we come to an conclusion
that not all input features are essential and affect the data,
for example from the bar plot against quality and residual
sugar we see that as the quality increases residual sugar is
moderate and does not have change drastically. So this
feature is not so essential as compared to others like
alcohol and citric acid, so we can drop this feature while
feature selection.

For classifying the wine quality, we have implemented


multiple algorithms, namely

1) Logistic Regression

2) Stochastic gradient descent

3) Support Vector Classifier

4) Random Forest

We were able to achieve maximum accuracy using


random forest of 88%. Stochastic gradient descent
giving an accuracy of 81% .SVC has an accuracy of
85% and logistic regression of 86%.

References:
[1] Yunhui Zeng1 , Yingxia Liu1 , Lubin Wu1 , Hanjiang
Dong1. “Evaluation and Analysis Model of Wine Quality
Based on Mathematical Model ISSN 2330-2038 E-ISSN
2330-2046,Jinan University, Zhuhai,China.

[2] Paulo Cortez1, Juliana Teixeira1, Ant´onio


Cerdeira2.“Using Data Mining for Wine Quality
Assessment”.

[3] Yesim Er*1 , Ayten Atasoy1. “The Classification of


White Wine and Red Wine According to Their
Physicochemical Qualities”,ISSN
2147-67992147-6799,3rd September 2016

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