Description Usage Format Source References
Using chemical analysis determine the origin of wines.
1 |
A data.frame
with 178 rows and 13 variables:
Malic acid contributes to the pleasantly sour taste of fruits, and is used as a food additive
Non-aqueous, non-gaseous residues that remain after something is burned
Capacity to resist changes in pH
The phenolic content in wine refers to the phenolic compounds – natural phenol and polyphenols – in wine
Flavonoids (from the Latin word flavus meaning yellow, their color in nature) are a class of plant and fungus secondary metabolites
Proanthocyanidins are polymers formed by the condensation of flavans; they do not contain sugar residues
Saturation of a color is determined by a combination of light intensity and how much it is distributed across the spectrum of different wavelengths
Hue is one of main properties of color
OD280/OD315 of diluted wines
Proline is a proteinogenic amino acid that is used in the biosynthesis of proteins
UCI Machine Learning Repository
Forina, M. et al, PARVUS - An Extendible Package for Data Exploration, Classification and Correlation. Institute of Pharmaceutical and Food Analysis and Technologies, Via Brigata Salerno, 16147 Genoa, Italy.
Stefan Aeberhard
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