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VinoLens
Machine Learning Wine Quality Intelligence Platform
Presets:
Table Red (~5.0)
Premium Aged (~7.0+)
High Volatile Acid (~4.8)
Physicochemical Properties (11 Features)
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Alcohol
Alcohol percentage by volume
9.4 % vol
8
15
Volatile Acidity
Acetic acid amount (vinegar aroma)
0.7 g/dm³
0.1
1.6
Sulphates
Antimicrobial & antioxidant preservative
0.56 g/dm³
0.3
2
Citric Acid
Adds freshness and crisp flavor
0 g/dm³
0
1
Fixed Acidity
Tartaric acid (structural acidity)
7.4 g/dm³
4
16
Residual Sugar
Remaining sugar after fermentation
1.9 g/dm³
0.5
16
Chlorides
Salt concentration in the wine
0.076 g/dm³
0.01
0.6
Free SO₂
Free sulfur dioxide molecules
11 mg/dm³
1
72
Total SO₂
Free + bound sulfur dioxide
34 mg/dm³
6
289
Density
Density compared to water
0.9978 g/cm³
0.99
1.004
pH Level
Acidity vs alkalinity scale
3.51 pH
2.7
4