WNSAA Onsite Case Wine
WNSAA Onsite Case Wine
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1
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DigitasLBi
Advanced
Analytics
Onsite
Case
-‐-‐Return
all
materials
to
interviewer
before
leaving-‐-‐
Dataset
The
dataset
consists
of
12
measurements
on
6,497
samples
of
white
and
red
styles
of
Vinho
Verde
wines.
There
are
NO
missing
data.
Descriptions
of
each
variable
are
below.
Variable
Description
fixed_acidity
Naturally
occurring
acid,
higher
levels
yield
fresher
or
more
tart
wines
volatile_acidity
Acid
produced
during
fermentation,
leads
to
unpleasant
aromas
citric_acid
Inexpensive
supplement
to
boost
total
acidity
residual_sugar
Remaining
sugar
after
fermentation
or
sometimes
added,
higher
levels
yield
sweeter
wines
chlorides
Saltiness,
often
just
barely
detectable
pH
Higher
levels
make
wines
taste
softer,
inversely
related
to
acidity
alcohol
Produced
from
yeast
and
sugar
during
fermentation,
higher
levels
associated
with
more
complex
wines
density
Lower
for
"dry"
wines,
higher
for
sweet
wines
free_sulfur_dioxide,
Antibiotics/antioxidants
to
protect
wine
and
sanitize
wineries;
detectable
as
total_sulfur_dioxide
pungent
odor
at
higher
levels
and
responsible
for
label
“contains
sulfites”
sulphates
Potassium
sulphate
used
to
lower
pH,
raise
acidity
and
intensify
color
in
red
wines
quality
Median
of
ratings
on
a
0
to
10
(poor
to
excellent)
scale
from
three
or
more
experts
who
participated
in
blind
tastings
style
Red
or
white
-‐
2
-‐
DigitasLBi
Advanced
Analytics
Onsite
Case
-‐-‐Return
all
materials
to
interviewer
before
leaving-‐-‐
Exploratory
Results
(work
in
progress)
Mean Median
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