White Wine Quality Data with Chemical and Sensory Attributes

Protected designation of origin wine samples were tested by the official certification entity CVRVV between May 2004 and February 2007. The data were recorded by a computerized system (iLab) managing the process from producer requests to laboratory and sensory analysis. Each entry denotes a test, with the goal of using chemical analysis to determine wine quality.

Use Cases

• Predict wine quality scores based on chemical attributes like acidity and alcohol content.
• Analyze the relationship between sulfur dioxide levels and perceived sensory quality.
• Build a model to classify wines by quality using features such as pH, density, and residual sugar.

Strengths

• Data collected over a nearly three-year period (May 2004 to February 2007).
• Samples are from a protected designation of origin, suggesting controlled provenance.
• Data collection was automated via a computerized system (iLab), which may reduce manual entry errors.

Limitations

• Row count and file size are unknown, which may limit suitability assessment.
• Column-level documentation beyond names is absent; field semantics must be inferred after download.
• Data may reflect temporal and geographic bias inherent to the specific certification entity and region.

Provenance

Source

Official certification entity CVRVV (Comissão de Viticultura da Região dos Vinhos Verdes).

Collection Method

Automated collection via the iLab system managing wine sample testing from producer requests to laboratory and sensory analysis.

Time Range

May 2004 to February 2007

Freshness

Last update date is unknown; freshness unverified.

Geography

Vinho Verde region (Portugal), inferred from the certifying organization CVRVV.