Natural cork in wine bottles is subject to deterioration, and as a result wine in such bottles may experience contamination. The article “Effects of Bottle Closure Type on Consumer Perceptions of Wine Quality” (Amer. J. Enology Viticulture 2007: 182–191) reported that in a tasting of commercial chardonnays, 16 of 91 bottles were considered spoiled to some extent by cork associated characteristics. Does this data provide strong evidence for concluding that more than 15% of all such bottles are contaminated in this way? Carry out a test of hypotheses using a significance level of .10.