CLASSIFICATION OF WINES BASED ON QUALITY ASSESSMENT USING ITS CHEMICAL PROPERTIES WITH APPLICATION OF DISCRIMINANT ANALYSIS

Abstract

To know the quality of wine is utmost important for the producers,consumers and most people involved in this industry. Better is transparency in any procedure more appropriateness is added to it; similar is case with wine quality assessment procedure. Wine is characterized by its taste ,odor, flavor, aroma, mouthgood feel and after taste sensation it leaves with the taster. It is many a times perceived that costlier wines taste better , but it is just a mere perception and not in every respect true. The problem of quality assessment of wine through its taste is of consideration , as the procedure is complex as a whole; and various factors such as pricing, age of taster, color etc. do affect it making it inappropriate to be considered as true standard. On secondary basis the sensation of taste differs from person to person on the basis of sensitivity to a substance, origin of person and his genes. Number of taste buds one has also affect the taste sensation thus, a particular standard can not be set. Chemical properties of wine offer more stablity, and certain properties one of them being PH, which is responsible for the acidity in wine, and other such as sweetness on bases of study are found to collectively affect the taste of wine and hence, can be incorporated to predict the quality. Classifiaction techniques in machine learning provide ba scope to do. To learn how well these properties help in quality assessment procedure, linear discriminanat analysis has been applied on data set of wines produced in a exacting area of Portugal.