Analyze the wine quality of young red wines data in Table B.19 for multicollinearity

TABLE B.19 Wine Quality of Young Red Wines X1 X2 X3 X4 X5 X6 X7 X8 Xg 19.2 0 3.85 X10 66 9.35 5.65 2.40 3.25 18.3 0.33 O 3.73 79 19 11.15 6.95 3.15 3.80 17.1 0.36 0.065 3.88 73 9.40 5.75 2.10 21 3.65 0.076 17.3 0.40 3.86 99 18 12.85 7.70 OoOO 3.90 3.80 0.073 16.8 0.35 3.98 75 8.55 5.05 2.05 22 3.00 0.49 0.076 16.5 3.85 61 10.30 6.20 12 2.50 3.70 0.060 15.8 0.38 3.93 66 4.90 20 2.75 1.20 1.55 0.074 15.2 0.29 3.66 11 ooo 86 6.40 4.00 1.50 2.50 0.031 0.27 15.2 3.91 78 19 5.80 3.30 1.40 1.90 0.050 0.40 14.0 3.47 178 3.60 2.25 0.75 1.50 0.038 0.37 14.0 ooo 3.91 81 3.90 2.15 1.00 1.15 0.030 13.8 0.32 3.75 108 5.80 3.20 1.60 0.023 1.60 0.38 13.6 3.90 92 5.40 2.85 1.55 0.032 1.30 0.44 12.8 3.92 96 5.00 2.70 1.40 1.30 0.026 0.35 18.5 3.87 89 9.15 5.60 0.026 1.95 3.65 0.46 17.3 16 3.97 59 10.25 0.073 6.10 2.40 3.70 0.40 19 16.3 3.76 22 0.074 8.20 5.00 1.85 3.15 0.25 16.3 25 3.76 77 0.063 8.35 5.05 1.90 3.15 0.37 16.0 17 3.98 0.063 58 10.15 6.00 2.60 3.40 0.38 18 16.0 3.88 85 0.068 6.85 4.10 1.50 2.60 0.33 16 15.7 3.75 120 0.052 8.80 5.50 1.85 3.65 0.39 19 15.5 0.073 3.98 94 5.45 3.05 1.50 1.55 0.41 8 15.3 0.031 3.69 122 8.00 5.05 1.90 3.15 0.27 23 15.3 0.063 3.77 144 5.60 3.35 1.10 2.25 0.36 12 0.045 14.8 3.74 10 7.90 4.75 1.95 2.80 0.25 23 14.3 0.056 3.76 100 5.55 3.25 1.15 2.10 0.34 12 0.042 14.3 3.91 73 4.65 2.70 0.95 1.75 0.36 10 0.035 14.2 3.60 301 4.25 2.40 1.25 1.15 0.42 6 0.023 14.0 3.76 104 8.70 5.10 2.25 HHHH 2.85 0.34 17 0.057 13.8 3.90 67 7.40 4.40 1.60 2.80 0.45 13 0.056 12.5 3.80 89 5.35 3.15 1.20 1.95 0.32 12 0.039 11.5 3.65 192 6.35 3.90 1.25 2.65 0.63 8 0.053 y: quality rating (20 maximum) X1: wine varietal (0-Cabernet Sauvignon, 1-Shiraz) X2: PH X3: Total SO2 (ppm) x4: color density X's: wine color x6: polymeric pigment color x7: anthocyanin color *8: total anthocyanins (g/L) X9: degree of ionization of anthocyanins (percent) 10: ionized anthocyanins (percent) Source: "Wine Quality: Correlations with Colour Density and Anthocyanin Equilibria in a Group of Young Red Wines," by T. C. Somers and M. E. Evans, Journal of the Science of Food and Agriculture, 25, 1369-1379