1. Title of Database: Wine recognition data
Updated Sept 21, 1998 by C.Blake : Added attribute information
2. Sources:
(a) 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.
(b) Stefan Aeberhard, email: [email protected]
(c) July 1991
3. Past Usage:
(1)
S. Aeberhard, D. Coomans and O. de Vel,
Comparison of Classifiers in High Dimensional Settings,
Tech. Rep. no. 92-02, (1992), Dept. of Computer Science and Dept. of
Mathematics and Statistics, James Cook University of North Queensland.
(Also submitted to Technometrics).
The data was used with many others for comparing various
classifiers. The classes are separable, though only RDA
has achieved 100% correct classification.
(RDA : 100%, QDA 99.4%, LDA 98.9%, 1NN 96.1% (z-transformed data))
(All results using the leave-one-out technique)
In a classification context, this is a well posed problem
with "well behaved" class structures. A good data set
for first testing of a new classifier, but not very
challenging.
(2)
S. Aeberhard, D. Coomans and O. de Vel,
"THE CLASSIFICATION PERFORMANCE OF RDA"
Tech. Rep. no. 92-01, (1992), Dept. of Computer Science and Dept. of
Mathematics and Statistics, James Cook University of North Queensland.
(Also submitted to Journal of Chemometrics).
Here, the data was used to illustrate the superior performance of
the use of a new appreciation function with RDA.
4. Relevant Information:
-- These data are the results of a chemical analysis of
wines grown in the same region in Italy but derived from three
different cultivars.
The analysis determined the quantities of 13 constituents
found in each of the three types of wines.
-- I think that the initial data set had around 30 variables, but
for some reason I only have the 13 dimensional version.
I had a list of what the 30 or so variables were, but a.)
I lost it, and b.), I would not know which 13 variables
are included in the set.
-- The attributes are (dontated by Riccardo Leardi,
[email protected] )
1) Alcohol
2) Malic acid
3) Ash
4) Alcalinity of ash
5) Magnesium
6) Total phenols
7) Flavanoids
8) Nonflavanoid phenols
9) Proanthocyanins
10)Color intensity
11)Hue
12)OD280/OD315 of diluted wines
13)Proline
5. Number of Instances
class 1 59
class 2 71
class 3 48
6. Number of Attributes
13
7. For Each Attribute:
All attributes are continuous
No statistics available, but suggest to standardise
variables for certain uses (e.g. for us with classifiers
which are NOT scale invariant)
NOTE: 1st attribute is class identifier (1-3)
8. Missing Attribute Values:
None
9. Class Distribution: number of instances per class
class 1 59
class 2 71
class 3 48
