Explore the impact of free sulfur dioxide on red and white wine

Today, red and white wine are essential symbols that motivate the worlds economy and are cultural symbols. Thus, the taste and process of alcohol during fermentation have become highly evocative to producers today. In this way, this article focuses on the effect of free sulfur dioxide on the concentration of fixed and volatile acids since fixed and volatile acids have a high impact on the taste of red and white wine, according to scientific research. This article also focuses on the PH value of both wines to investigate whether the free sulphate dioxide has a positive effect on the PH acidity of red and white wine. By paying attention to the acidity, the producers can further investigate the health impact of both wines and provide better choices and plans for the consumers. Using Cortezs data, this article matches the linear regression model to compare the fixed and volatile groups between red and white wine. PH values of both wines are also laid out in the final linear regression model group. The linear regression model tests the difference between free sulfur dioxides effects on the two wine categories. Lastly, the RMSE value has been used to test whether the result is reliable.