The article The Selection of Yeast Strains for the Production of Premium Quality South African Brandy Base

The article €œThe Selection of Yeast Strains for the Production of Premium Quality South African Brandy Base Products€ (C. Steger and M. Lambrechts, Journal of Industrial Microbiology and Biotechnology, 2000:431€“ 440) presents detailed information on the volatile compound composition of base wines made from each of 16 selected yeast strains. Following are the concentrations of total esters (in mg/L) in each of the wines.

a. Compute the mean concentration.

b. Compute the median concentration.

c. Compute the first quartile of the concentrations.

d. Compute the third quartile of the concentrations.

e. Construct a boxplot for the concentrations. What features does it reveal?

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