Dataset:  sugarcane_wine.dat

Source: D-I. Tzeng, C-Y. Tai, Y.C. Chia, Y-P. Lin, and A.S-M. Ou (2009).
"Investigating of Fermenting Conditons for Sugarcane (Saccharum Officinarum L.)
Wine Using Response Surface Methodology," Journal of Food Processing and
Preservation, Vol. 33, pp. 330-346.

Description: RSM with 3 independent variables: Sugar content (20, 24, 28
Brix), pH, (5.0,5.5,6.0), and fermentation temp (20, 25, 30C).
5 outcome variables: Total soluble solids (Brix), ethanol content (%)
and 3 sensory attributes (average of 50 scores on 5-point Likert scale):
color, aroma, flavor, and overall

Variables/Columns:
Coded Sugar   6-8
Coded pH   14-16
Coded Temp  22-24
Sugar content    30-32
pH    38-40
Temp   46-48
Total soluble solids    50-56
Ethanol    58-64
Color     68-72
Aroma     75-80
Flavor    83-88
Overall   90-96