In Problem 8-26, you met Harry and Judy Peterson-Nedry, two friends of the author who have a
Question:
In Problem 8-26, you met Harry and Judy Peterson-Nedry, two friends of the author who have a winery and vineyard in Newberg, Oregon. That problem described the application of two-level fractional factorial designs to their 1985 Pinot Noir product. In 1987, they wanted to conduct another Pinot Noir experiment. The variables for this experiment were
Variable | Levels |
Clone of Pinot Noir | Wadenswil, Pommard |
Berry size | Small, large |
Fermentation temperature | 80°F, 85°F, 90/80°F, 90°F |
Whole berry | None, 10% |
Maceration time | 10 days, 21 days |
Yeast type | Assmanhau, Champagne |
Oak type | Troncais, Allier |
Harry and Judy decided to use a 16-run two-level fractional factorial design, treating the four levels of fermentation temperature as two two-level variables. As in Problem 8-26, they used the rankings from a taste-test panel as the response variable. The design and the resulting average ranks are shown below:
(a) Describe the aliasing in this design.
(b) Analyze the data and draw conclusions.
(c) What comparisons can you make between this experiment and the 1985 Pinot Noir experiment from Problem 8-26?
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