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Created 3 years ago
Red Wine Quality statistical exploring
| Feature | Description |
|---|---|
| fixed acidity | most acids involved with wine or fixed or nonvolatile (do not evaporate readily) |
| volatile acidity | he amount of acetic acid in wine, which at too high of levels can lead to an unpleasant, vinegar taste |
| citric acid | found in small quantities, citric acid can add 'freshness' and flavor to wines |
| residual sugar | the amount of sugar remaining after fermentation stops, it's rare to find wines with less than 1 gram/liter and wines with greater than 45 grams/liter are considered sweet |
| chlorides | the amount of salt in the wine |
| free sulfur dioxide | the free form of SO2 exists in equilibrium between molecular SO2 (as a dissolved gas) and bisulfite ion; it prevents microbial growth and the oxidation of wine |
| 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 |
| density | the density of water is close to that of water depending on the percent alcohol and sugar content |
| 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 |
| sulphates | a wine additive which can contribute to sulfur dioxide gas (S02) levels, wich acts as an antimicrobial and antioxidant |
| alcohol | - |
| quality (target value) | score between 0 and 10 |
How will we explore?
At first, create some exploratory data analysis;
At second, exploring data by two different statistical approaches:
EDA:
data = pd.read_csv('/kaggle/input/red-wine-quality-cortez-et-al-2009/winequality-red.csv')
data.head()Explore our target value (quality):