• First I got my data set from UCI Machine Learning Repository.
• The data set had 1599 entries with no missing values.
• Then I Carried out series of exploration on the data set.
• After several explorations, the physiochemical properties that increases the quality of red wine are; * Alcohol * Sulphates and * Citric Acid
• Then I used Machine Learning techniques to predict the quality of the wine.
• After series of testing with 3 different models in classification, random forest classification gave the best result with 0.91 after using cross validation score.
• This means that the red wine quality is good.
• More studies have been scheduled to be carried out on the data set as this studies seems or looks inconclusive.

Link to Github Repository