wine: Wine Data Set
In bearloga/dpmclust: Bayesian Nonparametric Clustering Using 'DP-means' Algorithm
Description
Usage
Format
Source
References
Description
Using chemical analysis determine the origin of wines.
Usage
1
Format
A data.frame with 178 rows and 13 variables:
- class
-
- alcohol
-
- malic_acid
Malic acid contributes to the pleasantly sour taste of fruits, and is used as a food additive
- ash
Non-aqueous, non-gaseous residues that remain after something is burned
- ash_alcalinity
Capacity to resist changes in pH
- magnesium
-
- total_phenols
The phenolic content in wine refers to the phenolic compounds – natural phenol and polyphenols – in wine
- flavanoids
Flavonoids (from the Latin word flavus meaning yellow, their color in nature) are a class of plant and fungus secondary metabolites
- nonflavanoid_phenols
- proanthocyanins
Proanthocyanidins are polymers formed by the condensation of flavans; they do not contain sugar residues
- color_intensity
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
Hue is one of main properties of color
- protein_concentration
OD280/OD315 of diluted wines
- proline
Proline is a proteinogenic amino acid that is used in the biosynthesis of proteins
Source
UCI Machine Learning Repository
References
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
bearloga/dpmclust documentation built on March 7, 2020, 7:11 p.m.
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Description Usage Format Source References
Description
Using chemical analysis determine the origin of wines.
Usage
1 |
Format
A data.frame with 178 rows and 13 variables:
- class
- alcohol
- malic_acid
Malic acid contributes to the pleasantly sour taste of fruits, and is used as a food additive
- ash
Non-aqueous, non-gaseous residues that remain after something is burned
- ash_alcalinity
Capacity to resist changes in pH
- magnesium
- total_phenols
The phenolic content in wine refers to the phenolic compounds – natural phenol and polyphenols – in wine
- flavanoids
Flavonoids (from the Latin word flavus meaning yellow, their color in nature) are a class of plant and fungus secondary metabolites
- nonflavanoid_phenols
- proanthocyanins
Proanthocyanidins are polymers formed by the condensation of flavans; they do not contain sugar residues
- color_intensity
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
Hue is one of main properties of color
- protein_concentration
OD280/OD315 of diluted wines
- proline
Proline is a proteinogenic amino acid that is used in the biosynthesis of proteins
Source
UCI Machine Learning Repository
References
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
R Package Documentation
Browse R Packages
We want your feedback!
Note that we can't provide technical support on individual packages. You should contact the package authors for that.
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