Astringency is the quality in a wine that makes the wine drinker's mouth feel slightly rough, dry, and puckery. The paper "Analysis of Tannins in Red Wine Using Multiple Methods: Correlation with Perceived Astringency" (Amer. J. of Enol. and Vitic., 2006: 481-485) reported on an investigation to assess the relationship between perceived astringency and tannin concentration using various analytic methods. Here is data provided by the authors on x = tannin concentration by protein precipitation and y = perceived astringency as determined by a panel of tasters.

Relevant summary quantities are as follows:

a. Fit the simple linear regression model to this data. Then determine the proportion of observed variation in astringency that can be attributed to the model relationship between astringency and tannin concentration.
b. Calculate and interpret a confidence interval for the slope of the true regression line.
c. Estimate true average astringency when tannin concentration is .6, and do so in a way that conveys information about reliability and precision.
d. Predict astringency for a single wine sample whose tannin concentration is .6, and do so in a way that conveys information about reliability and precision.
e. Does it appear that true average astringency for a tannin concentration of .7 is something other than 0?
State and test the appropriate hypotheses?

Transcribed Image Text:

r |.718 808 924 1.000 667 529 514 559 y 1.428.480 .493.978 .318.298-224.198 x | .766 470 726 762 666 562 378 .779 y 326-336 765 .190 066-.221-898 836 674 858 406 92731319 518 687 y.126 305-577 .779-.707-610-648-.145 907 638 .234 .78 326 433 319 238 1.007-.090-1.132 538 1098-581-862-551 Ух, = 19.404. у,--.549, yr? = 13.248032, y-1 1.835795, x,y,一3.4978 1 1 , Σ-M = 3.49781 1 -13.248032-(19404)2/32-1.48193150, 11.82637622 S 3.497811 19.404)0.549)/32 3.830 / 1088