EDA (Exploratory Data Analysis) - to get more insight into the data
Understanding the wine data columns
The data-set is related to white variants of wine
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fixed acidity : most acids involved with wine or fixed or nonvolatile (do not evaporate readily)
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volatile acidity_ : the amount of acetic acid in wine, which at too high of levels can lead to an unpleasant, vinegar taste
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citric acid : found in small quantities, citric acid can add ‘freshness’ and flavor to wines
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residual sugar : the amount of sugar remaining after fermentation stops, it’s rare to find wines with less than 1 gm/liter and wines with greater than 45 grams/liter are considered sweet
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free sulfur dioxide : the free form of SO2 exists in equilibrium between molecular SO2 (as a dissolved gas) and bisul-fite ion; it prevents microbial growth and the oxidation of wine
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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
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density : the density of water is close to that of water depending on the percent alcohol and sugar content
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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
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sulphates : a wine additive which can contribute to sulfur dioxide gas (S02) levels, which acts as an antimicrobial and antioxidant