Introduction

This data was found from an online source that posted data relating to the over quality of different wines alongside various other factors like sugar levels, density, etc. I have taken this data and tried to make visualizations so a person can visually see and understand the data better.

A few Visuals were Created to help better understand and develop the data.

For example:

I wanted to look at the fixed acidity compared to the volatile acidity. From there, I wanted to divided that up based on the quality. I think I found the middle section had a lot more wine than the others. I also found that wines tend to have little volatile acidity

This shows the about of sugar based on pH for each quality of wine. I am not a “wino” but many “winos” are often concerned about the pH levels for storing the wine and the sugar content for drinking purposes. Thus, I want to see comparably how that would affect the overall quality rating.

With making the quality level above 4, we are looking at the higher quality wines. I wanted to see the citric acid content levels from there.It seems like most wines are on the lower ends of citric acid content.

I wanted to show the chlorides by the density of the wine. It seems like there are mostly not many chlorides in wine. On top of that, I wanted to see if quality played a factor. It did not. The quality is still all over the place.

It seems like overall, wines without sulfur dioxide are very low in sugar. Also, It seems to be that the sulfur dioxide amounts also remain spread relatively evenly when it comes to density.