Other Factors

Acidity (a lower amount leads to a more tart/sour flavor) Chlorides contribute to the saltiness of the wine Lower pH is tart/crisp and less susceptible to bacteria Sulfur dioxide helps prevent browning of wine/bacteria growth Quality of the wines were placed in to 2 distinct factors: High quality was rated 0 for no and 1 for yes Quality was rated between 0-10 with 10 being the highest quality

Visualizations