By-product of ethanol fermentation

Glycerol is a major by-product of ethanol fermentation in wine production and contributes to the sweetness, body, and fullness of wines. A recent article on glycerol concentration in standard-quality (uncertified) white wines includes a sample mean of 3.82 (mg/mL) with a sample standard deviation of 2.4 for 64 measured observations. Suppose the desired concentration value is 4.0 (mg/mL). Does the sample data suggest that the true average concentration is something other than the desired value? Test at a significance level of ? = 0.05. Provide a P-value with your analysis. Make a statement about this hypothesis test using the P-value.Parameter:Null Hypothesis:Alternative:Test Statistic:Reject Region:Calculation:Decision:P-value:….

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