;gender;age;continent;exp_ai;trust_ai;workplace_ai;risk_awareness;SVM;ANN;Linear Regression;XANN;Random_Forest;Decision_Tree;Best_Model;RT1;RT2;T1;T2;RC1;RC2;Remarks_on_Model
0;1;2;3;1;3;4;3;6;4;5;5;5;5;SVM;3;3;higher sulphate levels=worse quality;sulphate;factors;quality;how the formula works
1;2;3;4;2;2;3;4;4;5;5;5;6;7;RF;2;1;The sulfates tend to make the wine better. The wines with lower sulfates did not fair as well in comparison. ;I would increase the free sulphur dioxide and decrease the sulphates.;Variables;Flavor;All of the explanations need to be used as a  twofer.  By using 2 of the different explanations for the model I would feel I had the best handle on it.
2;1;2;3;2;3;4;2;6;5;4;7;6;5;LR;2;1;The influence seems to be higher for the specific wine.;I would use chlorides to do harm to my competitor.;chemicals;quality;not sure
3;2;3;1;3;3;4;4;7;2;6;3;5;6;SVM;1;2;The sulphate levels in this wine seem to be very low however there isn't any relevant information provided to conclude whether the sulphate levels have a direct influence on the quality of the wine. Sulphates affect the type of wine whether red, white or rose. However within those particular classes there is no evidence to show indicate whether the level of sulphate in one red one change the quality in comparison to another.;I would reduce the residual sugar in order to sabotage the alcohol level/content. I would then increase potassium bicarbonate to decrease the acidity in the wine.;chemicals;quality;Nothing.
4;1;2;3;2;3;3;3;7;3;6;5;6;6;DT;2;1;It is the second most important feature.;Increase citric acid, pH and free sulfur dioxide and decrease alcohol.;feature;quality;Everything was clearly explained.
5;2;1;3;1;3;4;4;3;3;5;6;5;6;XANN;2;1;The sulphate level has medium level of importance in all observations and in this specific wine it doesn't appear on the bar so I assume is one of the shorter segments, making it less relevant in the final puntuation.;I would reduce the level of alcohol and increase the level of sulfur dioxide;components;quality;Subjective traits such as color or scent
6;1;2;3;3;4;5;3;6;2;3;5;6;5;DT;3;1;If I'm reading this correctly, it would appear that the higher the sulphate level the higher the quality of the wine.;I would increase the acidity in the wine as this appears to have a negative effect on the quality of the wine.;chemicals;quality;It's very basic but the graphs shown above are missing a lot of detail on the X axis to allow easier interpretation of the graph on such a small scale. It's a linear representation but almost looks logarithmic. Apologies for the limited explanation.
7;2;2;3;1;3;3;4;5;5;4;3;3;5;DT;1;3;i dont know;I dont know.;core;percentage;very small text
8;2;2;3;1;3;4;4;5;2;5;6;3;2;Blackbox ANN;1;2;Very important to wine making process and specifically can prevent the wine from browning;sulphur dioxide;ph ;taste;the lack of graphical information for the results on the wine quality makes this difficult to digest
9;2;2;3;1;3;3;3;6;5;5;5;5;5;DT;1;1;it will affect the quality of the wine;not sure what feature to sabotage the competitor;sulphate;quality;quality and authentic results
10;1;2;3;3;3;4;3;4;2;5;6;5;3;XANN;2;1;The influence of the sulphate level on the quality of this specific wine is very low in comparision to the others.;I would reduce alcohol level and increase citric acid.;level of;ingredients;I didn't miss anything.
11;1;3;3;1;3;3;1;4;2;5;6;6;5;XANN;2;3;Sulphate levels have little influence on the quality of the wine, but the amount in the wine does make a positive influence;I would reduce the residual sugars as this has a large positive influence and I would increase the total sulfur dioxide as this has the highest negative influence.;elements;quality;The problem with this algorithm was the difficulty to see exactly how changing each individual element would effect the overall score. While it shows that residual sugar really increased the quality of the wine, how much is too much before it adversely effects the wine.
12;2;3;3;1;3;3;2;5;2;4;6;3;5;RF;2;1;It is a higher quality wine;I would reduce sulphur dioxide and increase alcohol;chemicals;quality;What levels of each are important in wine
13;2;3;3;5;4;4;3;7;6;6;6;6;6;SVM;2;2;More sulfates = lower quality;Increase: sulfates, alcohol, acidity, sugar  Reduce: ph, chlorides. ;ingredients;quality;Nothing
14;2;2;3;1;2;3;3;4;4;6;5;7;7;LR;3;1;I'm not too sure as neither of these specifically mention sulphates and what they do to wine quality. The algorithm of linear regression shows that the comparison of the variables, one being the sulphate level - these are all fairly low, and are similar to the other wines in term of sulphates. ;I would increase the sulphates and reduce the alcohol, if possible.;ingredients;quality;This, to someone who is not minded in this way, is somewhat complicated to understand but it does give the very basics as to what chemical ingredients make a quality wine. Perhaps some further graphs would be useless to feel wholly confident.
15;2;2;3;1;3;3;3;6;4;4;6;5;5;Blackbox ANN;1;3;Sulphates tends to be an important factor in wine quality. Its a key component in its molecular structure. Higher sulphate contents tend to correspond with lower wine quality;I would decrease the amount of sulphates for a higher quality of the wine. I would be very carefull about the pH because it has a big influence in flavor, aroma, color, and quality.;factors;quality;I need to learn more about the model and I need to practice some activities related to the model. For me its really new so I am a beginner and I need to improve my skills in this subject.
16;1;3;3;1;4;5;4;6;5;5;5;6;6;XANN;2;3;Sulphate level has a medium relevance to the output;Reduce the alcohol level and increase acidity to unbalance the wine;Components;Flavour;The interaction between all the components
17;1;3;3;1;3;3;4;3;1;6;5;7;7;DT;2;1;Its the second most important element after the levelof alcohol.;I would refuce Alcohol and increase Citric Acid.;Chemicals;Quality;More interconnected tree decisions.
18;1;3;4;2;2;3;3;6;4;6;6;6;5;XANN;.;.;.;.;factors;taste;After thinking it over quite throughly I find I'm confident in trusting the model as a support system as is
19;1;2;3;1;3;3;3;5;6;6;6;5;6;XANN;2;1;the sulphate level doesn't seem to play a huge role in the quality of the wine ;i would choose to reduce the residual sugar level of the wine and i would increase the total sulfer dioxide level;chemicals;quality;i am confident in using this model because it provides a the importance of each feature in the wineand displays the whether it has a negative or a pistive effect on the quality of the wine.
20;1;2;3;1;2;3;3;6;5;6;6;5;4;Blackbox ANN;1;1;higher;less sulphites;models;strength;more explanation
21;1;2;3;3;3;4;4;6;3;6;6;5;4;SVM;1;2;It has a very low sulfate making, which seems to make it better than most other wines.;I would reduce the PH and increase the sulfates.;Ph;quality;I feel like it could have a way to insert what kind of wine you wanted and it would give you the needed parameters.
22;1;3;3;1;2;4;4;6;1;6;6;4;3;XANN;2;1;Sulphate level affects in a number of ways: Total sulpher dioxide, free sulpher dioxide and sulphates. Total & free have a great influence on the overall quality of the wine, by a magnitude of around 0.15. Sulphates have around half that, at 0.07.;I would put a lot of free sulpher dioxide in, as that has a negative influence on the wine, and I would try to reduce the volatile acidity to reduce its quality!;variables;quality;I really like these explanations, and as analyst, it gives me courage to explore ML in my business! I think it's a little complicated and scientific for the lay person, so if anything a more visual presentation would be best. Perhaps more clearly show the positive and negative influences of each element on the overall quality - the red/blue line isn't that clear!
23;1;2;3;2;4;4;3;5;2;6;6;6;6;SVM;1;1;Sulphate level is much lower than on the other wines, which affects the final result of the wine.;I would reduce fixed acidity, and increase the amount of the alcohol.;chemicals;quality;After trying to understand that algorithm, I found out that I'm not really that much into AI and I do not really understand that model. I do not know at what point I stop understanding it, so I can not really help. I'm so sorry.
24;2;2;3;2;3;3;3;6;2;6;5;5;5;SVM;1;1;The sulphate level influences the quality of the wine but I am not sure how. ie I do not know if a higher or lower sulphate content is considereds better or not,.;I am unsure.;components;quality;The optimal level or ratios of the different components.
25;1;4;3;2;3;3;2;3;4;5;5;5;5;DT;2;1;The higher the sulphate content the better the quality of the wine;Reduce the alcohol content and increase the volatile acidity;chemicals;quality;I would like to see if the ML conclusions are the same as traditional methods of accessing wine quality
26;1;3;3;1;3;4;2;5;1;6;5;3;6;DT;2;1;Increasing the level will improve the quality of the wine.;Increase sulfur dioxide and reduce alcohol to harm the quality.;chemicals;quality;An explanation of the small charts would make me feel more confident.
27;2;2;3;2;2;3;4;5;1;5;6;4;4;XANN;1;2;From my understanding, the sulphate level of the wine sits somewhere in the middle in regards to the qualify of this specific wine. It has no massive sway either way. ;I would want to lower the PH so the wine becomes more acidic + would take like vinegar. I would also increase the levels of chlorides within the wine. ;I'm sorry I can't remember;I'm sorry I can't remember;I feel the language used it too scientific for this to ever actually be used on a large scale. Consumers of technology are most comfortable when things are easily digested. 
28;1;1;3;1;4;3;3;5;4;6;5;2;2;SVM;2;1;higher;High acidity, low alcohol, low sugar ;Chemicals;Quality;Possibly colours that are different rather than close together to easily show on each graph 
29;1;2;3;1;3;3;4;2;1;6;4;4;3;LR;2;2;less sulphates makes for a better wine;sulphates so it becomes undrinkable;things;quality;type of wine, country of origin
30;1;5;3;1;1;2;2;3;5;4;6;-77;4;DT;3;3;I think that the sulphate level of around 0.5 is the best level to give a reasonable quality;I think given the citric acid levels are 0.00 I would add this to increase the acidity ;Factors;Quality;I don't think the algorhythm really explained the process
31;2;4;3;1;2;2;3;2;3;4;5;2;2;Blackbox ANN;3;3;It is quite low;increase sulphur dioxide - decrease alcohol;chemicals;density;The visual model prediction in the black box
32;1;2;3;1;4;3;2;5;3;3;3;6;3;Blackbox ANN;1;2;The sulphates are a large element of the wines profile  ;Increasing the sulphate levels will depreciate the qualtityof the wine. The acidity will also have dramatic effects ;quantities ;quality;Having an explination of the results would have helped and given me enough feedback to adjust the input 
33;1;1;3;1;5;5;5;3;5;3;5;5;4;RF;2;1;The sulfur added during the harvest destroys the acetic bacteria present on the grapes attacked by mold and prevents premature fermentation. When added to the must, it selects yeast and prevents the activity of bacteria. It also allows you to stop alcoholic fermentation at the desired time, which allows you to leave sugar in the wine and make sweet wine.; I will increase free sulfur deoxide and reduce citric acid;chemicals;quality;For me its perfect
34;1;2;3;1;3;3;3;5;3;4;6;5;6;XANN;2;1;more sulphate level better wine;increase alcohol, reduce chlorides;chemicals;taste;pH
35;1;2;3;2;4;4;4;2;2;6;5;4;4;LR;2;1;The wines with lower sulphate levels were better than ones with high levels.;I would increase the amount of sulphates and reduce the alcohol level.;properties;quality;with the 3D nature of the charts they were quite difficult to read. If they were interactive and could be turned then I could read them a lot more accurately. 
36;1;4;3;1;2;2;2;6;4;6;6;5;7;DT;2;1;It appears from the decision tree that the higher level of sulphates has a positive impact on the quality of this particular wine. However, I feel a little confused as one of the paths I followed on the decision tree included both alcohol and sulphates twice.;It's difficult to tell from the decision tree. Possible decrease sulphates and increase acidity. It also appears that decreasing alcohol and sulphates would be most effective (to aim for the lowest quality score).   Also, decresing alcohol while increasing sulphates, acidity and sulphur dioxide looks effective.  However, it would depend on the specific attributes of his wine.;features;quality;I'm happy with the explanation here.  It is easy to understand from a non-technical perspective - the process can be followed and understood manually, similar to a decision tree for identifying a type of bird or plant.    At this point, I've also reconsidered how I can improve the quality of my own wine.  I think I could decrease volatile acidity and increase sulphates.
37;1;4;3;2;3;4;3;2;1;3;7;6;6;DT;2;1;The Sulphate levels have a higher influence on the quality of the wine;i really do not know, sorry;variables;quality;I don't miss anything
38;1;2;3;2;4;2;4;5;2;4;6;6;5;XANN;1;1;As the sulphate levels in the wine is 0.56, it will lower the final output value.;Reduce: Alcohol  Increase: Total sulfure dioxide;chemicals ;quality ;Nothing
39;2;2;3;1;4;4;3;3;5;3;7;5;5;XANN;2;1;not specified for specific wine, but likely to have an influence, although not a significant influence;alcohol being the most important feature, i would reduce amount of alcohol. greater the total sulfur dioxide, the more negative the influence so i would increase total sulfur dioxide to harm my competitor;features;quality;deeper understanding ad knowledge of AI
40;1;2;3;1;3;3;4;5;5;3;4;5;4;SVM;2;1;I dont understand it.;I would increase the alcohol and decrease chlorides;substances;taste;I dont know
41;1;2;3;1;2;5;2;5;2;2;5;3;3;Blackbox ANN;2;2;No info on that.;I wouldn't know how.;chemicals;quality;I need to know the conclusion was made.
42;1;2;3;2;3;3;5;4;4;4;5;4;1;SVM;3;3;Lowers quality;Decrease alcohol and increase sulphate;factors;quality;
43;1;3;3;1;3;3;3;3;2;6;6;4;6;DT;2;1;Sulfates is the second most important feature of the wine quality but the sulfate level is slightly lower than the average in other wines. ;I would reduce alcohol and increase the citric acid.;ingredients;quality;There is not anything I miss. I feel confident in using this model as a support system.
44;1;4;3;3;3;3;2;6;1;6;6;5;5;LR;1;1;The sulphate level on the quality of the wine is slightly better than the majority of the other wines but not quite as good as a few of the others.;I would reduce the amount of alcohol and increase the amount of chlorides.;ingredients;quality;I miss clarification of the deviation rate enabling me to ensure my decisions are as accurate as possible.
45;2;2;3;5;3;4;3;5;6;6;6;5;5;SVM;1;2;There is a certain point of sulphates (1) where the quality is at it's worst, but to get the best quality, the sulphate level will need to be at a minimum. However, I can't see any information regarding this with other wines.;After looking at the third chart, reducing the chlorides to around 0.5 and increasing the sulphate level to 1.0 would significantly reduce the quality of the wine which would harm the competitor;chemicals;quality;I feel more confident in this support system as you can visually see the results which is easier to track where the highest quality is. However, it doesn't show every aspect of every chemical so you're not getting full results.
46;2;2;3;2;2;2;3;5;5;4;3;6;5;SVM;1;3;having a higher sulphate level helps the wine taste better;i would reduce the sulfur dioxide and increase the chlorides ;wines ;outcome;the process
47;1;2;3;3;4;4;3;3;5;6;4;5;3;XANN;1;1;the sulphates has a medium influence in the qualiti of the wine, they have to be medium not high or low;i would reduce the alcohol of the wine and increase the chlorides and the citric acid ;components;quality;i need more information in the finals results where apears the read and blue indicators
48;2;2;3;1;2;3;3;3;1;6;7;6;2;XANN;1;1;Sulphate levels have a greater influence on the quality of the win compared to other wines ;Reduce alcohol content and increase pH;chemicals;quality;Maybe more examples to help me fully understand what is going on. And explain how to interpret the graphs better so if you change one thing, what happens to the others? Also how likely the system is to make a mistake 
49;1;2;1;1;3;2;3;4;5;4;5;5;4;Blackbox ANN;3;3;The higher the sulphate level the more the quality of the specific wine decreases.;I would increase the total sulfer dioxide levels and lessen the alcohol levels.;elements;quality;The accuracy of the output is a great influencing factor.
50;1;5;3;1;3;3;2;3;4;5;5;3;5;Blackbox ANN;1;1;.;.;chemicals;quality;.
51;1;2;3;2;4;4;4;5;5;5;5;5;5;DT;1;1;i don't really know;less alcohol and more ph;alghoritms;quality;Here there is a lot of informations with graphs
52;1;3;3;2;3;3;4;5;1;5;6;4;3;XANN;2;1;It's lower than the other wines;Reduce the alcohol content and increase the total sulfur dioxide;Chemicals;Quality;It is a clearer looking model without slot of mess making it easy to understand.
53;2;4;3;4;4;4;4;6;5;3;6;6;2;SVM;1;2;it is higher;decrease sulphur dioxide and increase citric acid;chemicals;radiation;nothing
54;2;2;4;2;4;4;4;5;6;6;6;5;4;LR;1;2;Reduction in the sulphate level increases the quality of the wine.;I would reduce residual sugar and increase alcohol level.;features;quality;The residuals