Investigated white wine dataset using R and used exploratory data analysis techniques, exploring both single variables and relationships between variables.
In this project, I tried to
- Understand the distribution of a variable and to check for anomalies and outliers
- Learn how to quantify and visualize individual variables within a data set by using appropriate plots such as scatter plots, histograms, bar charts, and box plots
- Explore variables to identify the most important variables and relationships within a data set, calculated correlations, and investigated conditional means
- Learnt powerful methods and visualizations for examining relationships among multiple variables, such as reshaping data frames and using aesthetics like color and shape to uncover more information
- fixed acidity: most acids involved with wine or fixed or nonvolatile (do not evaporate readily)
- volatile acidity: the amount of acetic acid in wine, which at too high of levels can lead to an unpleasant, vinegar taste
- citric acid: found in small quantities, citric acid can add ‘freshness’ and flavor to wines
- residual sugar: the amount of sugar remaining after fermentation stops, it’s rare to find wines with less than 1 gram/liter and wines with greater than 45 grams/liter are considered sweet
- chlorides: the amount of salt in the wine
- free sulfur dioxide: the free form of SO2 exists in equilibrium between molecular SO2 (as a dissolved gas) and bisulfite ion; it prevents microbial growth and the oxidation of wine
- total sulfur dioxide: amount of free and bound forms of S02; in low concentrations, SO2 is mostly undetectable in wine, but at free SO2 concentrations over 50 ppm, SO2 becomes evident in the nose and taste of wine
- density: the density of water is close to that of water depending on the percent alcohol and sugar content
- pH: describes how acidic or basic a wine is on a scale from 0 (very acidic) to 14 (very basic); most wines are between 3-4 on the pH scale
- sulphates: a wine additive which can contribute to sulfur dioxide gas (S02) levels, wich acts as an antimicrobial and antioxidant
- alcohol: the percent alcohol content of the wine
- quality (score between 0 and 10): Output variable (based on sensory data)