A Regression of Wine Quality
The goal of this project is to model the relationship between wine taste preferences and the physicochemical properties of wine.
Objective
The study investigates how human wine taste preferences are determined by eleven physicochemical properties. A large dataset is studied, with 4,898 white vinho wine samples randomly collected from the Minho (northwest) region of Portugal from May 2005 to February 2007. The variable of interest is quality (ranked between 0 and 10) and the predictor variables are fixed acidity, volatile acidity, citric acid, residual sugar, chlorides, free sulfur dioxide, total sulfur dioxide, density, pH, sulphates, and alcohol. The goal of this project is to establish the best fitting regression model of the response variable, quality, and the associated predictor variables.
Questions of Interest
- Is wine quality determined by any of the eleven explanatory variables? Of the eleven, which appear to be significant? Insignificant?
- Is there an association between quality and citric acid content?
- What quality rank do we expect a wine to have with an alcohol content of 9.0, a residual sugar content of 15.0, and with the average values of the other predictors?
The rest of the report is available here.
