This project is to predict the type of wine, red or white, using the following attributes:
- Fixed acidity. The predominant fixed acids in wine, such as tartaric, succinic, citric, and malic acids.
- Volatile acidity. The high acetic acid present in wine, which causes an unpleasant vinegar taste.
- Citric acid. A weak organic acid used to increase the freshness and flavor of wine.
- Residual sugar. The amount of sugar left after fermentation.
- Chlorides. The amount of salt in wine.
- Free sulfur dioxide. SO2 is used for preventing wine from oxidation and microbial spoilage.
- Total sulfur dioxide. The amount of free and bound forms of SO2.
- Density. Depends on the alcohol and sugar content.
- pH. Used to check the level of acidity or alkalinity of wine.
- Sulfates. An antibacterial and antioxidant agent added to wine.
- Alcohol. The percentage of alcohol in wine.