Project 2
1.Display the data of white wine and red wine
I am sending a bar chart for representing data in a graphical way.
2.Get the size of both white wine and red wine.
------------- WHITE WINE -------------
Number of rows: 4898
Number of columns: 12
-------------- RED WINE --------------
Number of rows: 1599
Number of columns: 12
--------------------------------------
3.Get the number of null in both type of wines
------------- WHITE WINE -------------
fixed acidity 0
volatile acidity 0
citric acid 0
residual sugar 0
chlorides 0
free sulfur dioxide 0
total sulfur dioxide 0
density 0
pH 0
sulphates 0
alcohol 0
quality 0
dtype: int64
-------------- RED WINE --------------
fixed acidity 0
volatile acidity 0
citric acid 0
residual sugar 0
chlorides 0
free sulfur dioxide 0
total sulfur dioxide 0
density 0
pH 0
sulphates 0
alcohol 0
quality 0
dtype: int64
-----------------------------------------
4.Check for duplicates and remove them in both type of wine data
------------- WHITE WINE -------------
No of rows duplicated: 937
Total no of rows: 4898
Total no of rows after removing duplicate rows: 3961
-------------- RED WINE --------------
No of rows duplicated: 240
Total no of rows: 1599
Total no of rows after removing duplicate rows: 1359
--------------------------------------
5.Get the number of unique values in all Feature and print them
------------- WHITE WINE -------------
No of Unique values in fixed acidity: 68
No of Unique values in volatile acidity: 125
No of Unique values in citric acid: 87
No of Unique values in residual sugar: 310
No of Unique values in chlorides: 160
No of Unique values in free sulfur dioxide: 132
No of Unique values in total sulfur dioxide: 251
No of Unique values in density: 890
No of Unique values in pH: 103
No of Unique values in sulphates: 79
No of Unique values in alcohol: 103
No of Unique values in quality: 7
-------------- RED WINE --------------
No of Unique values in fixed acidity: 96
No of Unique values in volatile acidity: 143
No of Unique values in citric acid: 80
No of Unique values in residual sugar: 91
No of Unique values in chlorides: 153
No of Unique values in free sulfur dioxide: 60
No of Unique values in total sulfur dioxide: 144
No of Unique values in density: 436
No of Unique values in pH: 89
No of Unique values in sulphates: 96
No of Unique values in alcohol: 65
No of Unique values in quality: 6
--------------------------------------
6.Print the mean density of both the sets
Mean density of white wine: 0.9940273764801896
Mean density of red wine: 0.9967466791744831
7.Combine both the datasets with color of the wine in the column
8.Remove the null values if any
fixed acidity 0
volatile acidity 0
citric acid 0
residual sugar 0
chlorides 0
free sulfur dioxide 0
total sulfur dioxide 0
density 0
pH 0
sulphates 0
alcohol 0
quality 0
color 0
dtype: int64
9.Remove the outliers if any
no outliers
- Do wines with higher alcohol content receive better ratings?
By looking into the details, we can see that good quality wines have higher levels of alcohol on average, have a lower volatile acidity on average, higher levels of sulphates on average, and higher levels of residual sugar on average
Based on our data YES.
11.Find correlation between citric acid content and PH.
If the correlation coefficient between citric acid content and pH is negative, that indicates a negative correlation between the two variables. In other words, as the citric acid content increases, the pH tends to decrease.
12.Find regression of PH on citric acid
13.Find how many variables are independent.
So, in this data set, the number of independent variables would be 11 (fixed acidity, volatile acidity, citric acid, residual sugar, chlorides, free sulfur dioxide, total sulfur dioxide, density, pH, sulphates, alcohol) as these variables can potentially influence or predict the outcome of the dependent variable "quality".
14.Create a new column as the acidity level. Divide the existing data into 5 groups based on the acidity level. The levels are to be named ['High', 'Moderately_High', 'Medium', 'Low']. Acidity may be obtained from the PH.
15.Find the mean quality of each acidity level with groupby. Use groupby
16.Is a certain type of wine (red or white) associated with higher quality?
17.Select samples with alcohol content less than the median
18.Get the quality rating for the low alcohol and high alcohol groups.
19.Do sweeter wines get more ratings?
The relationship between the residual sugar content and the quality rating of wine is not necessarily straightforward, as there are many factors that can affect the overall quality and taste of a wine. Some people may prefer sweeter wines and rate them higher, while others may prefer drier wines and rate them higher. The residual sugar content is just one of many factors that can contribute to the taste and quality of a wine.
20.Get the number of counts based on ratings and color of wine.
21.Is the density of red wine and white wine similar?
22.Is the confidence interval for the differences of the proportion of white wine with rating 3 and the proportion of red wine with rating 3.