Data Analyst Project 4 - Explorative Data Analysis with R Exploring White Wine Quality
Benjamin Soellner
Oktober 2015
1
Preparations
2
First Observations
3
Univariate Analysis
3.1
Fixed Acidity (Tartaric Acid) in
\(\text{g}/\text{l}\)
3.2
Volatile Acidity (Acetic Acid) in
\(\text{g}/\text{l}\)
3.3
Citric Acid in
\(\text{g}/\text{l}\)
3.4
pH
3.5
Chloride Concentration in
\(\text{g}/\text{l}\)
3.6
Free Sulfur Dioxide in
\(\text{mg}/\text{l}\)
3.7
Total Sulfur Dioxide in
\(\text{mg}/\text{l}\)
3.8
Sulphates (
\(\text{g}/\text{l}\)
)
3.9
Residual Sugar (
\(\text{g}/\text{l}\)
)
3.10
Alcohol Content in %
3.11
Density in
\(\text{kg}/\text{l}\)
3.12
Output Variable: Quality based on Sensory Data (0-10)
4
Bivariate Analysis
4.1
Acidity Values
4.2
pH vs. Acidity
4.3
Total vs. Free Sulfur Dioxide
4.4
Sulphates vs. Total Sulfur Dioxide
4.5
Residual Sugar vs. Alcohol
4.6
Density vs. Sugar & Alcohol Level
5
Introducing a Categorical Variable: Wine Flavor
6
Multivariate Analysis
6.1
Scatterplot Matrix
6.2
Scatterplot Matrix (facetted by Quality)
6.3
Corellation between Quality and Chemical Properties by Wine Flavor
6.4
Revisiting Distribution of Chemical Compositions
6.5
Influence of Chemical Composition on Quality by Wine Flavor
6.6
Comparing Wine Flavor Quality Trends
7
Final Plots and Summaries
8
Reflection
9
References