Astringency is the quality in a wine that makes the winedrinkers mouth feel slightly

Chapter 12, Problem 46

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Astringency is the quality in a wine that makes the winedrinkers mouth feel slightly rough, dry, and puckery. Thepaper Analysis of Tannins in Red Wine Using MultipleMethods: Correlation with Perceived Astringency (Amer. J.of Enol. and Vitic., 2006: 481485) reported on an investigationto assess the relationship between perceived astringencyand tannin concentration using various analyticmethods. Here is data provided by the authors on x tanninconcentration by protein precipitation and y perceiva. Fit the simple linear regression model to this data. Thendetermine the proportion of observed variation inedastringency as determined by a panel of tasters.astringency that can be attributed to the model relationshipbetween astringency and tannin concentration.b. Calculate and interpret a confidence interval for the slopeof the true regression line.c. Estimate true average astringency when tannin concentrationis .6, and do so in a way that conveys informationabout reliability and precision.d. Predict astringency for a single wine sample whose tanninconcentration is .6, and do so in a way that conveysinformation about reliability and precision.e. Does it appear that true average astringency for a tanninconcentration of .7 is something other than 0? State andtest the appropriate hypotheses.