Flury (version 0.1-3)

wine.sugar: Sugar adulteration in wine production

Description

Chemical composition of N=344 commercial samples of concentrated grape must used in wine production. The four variables recorded are considered for discovering adulteration with added sugar from non-grape plants. In unadulterated wines, myoinositol and D/H(I) should follow normal distributions.

Usage

data(wine.sugar)

Format

A data frame with 344 observations on the following 4 variables.

Myo

Myo-inositol mg/kg sugar

Scyllo

Scylloinositol mg/kg sugar

DH.I

D/H(I) (ppm)

DH.II

D/H(II) (ppm)

Source

Monetti, A., G. Versini, G. Dalpiaz and F. Reniero (1996) “Sugar adulterations control in concentrated rectified grape musts by finite mixture distribution analysis of the myo- and scyllo-inositol contents and the D/H methyl ratio of fermentative alcohol” Journal of Agricultural and Food Chemistry 44:2194-2201

Details

References

Flury, B.D. (1997) A First Course in Multivariate Statistics, New York: Springer

Examples

data(wine.sugar)
## Not run: 
# with(wine.sugar, plot(log(Myo), DH.I))
# require(MASS)
# dens <- with(wine.sugar, kde2d(log(Myo), DH.I))
# contour(dens)## End(Not run)