Data Analyst Project 4 - Explorative Data Analysis with R Exploring White Wine Quality

Benjamin Soellner

  1. 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