Harry Peterson-Nedry owns a vineyard and winery in Oregon. They grow several varieties of grapes and manufacture wine. Harry and Judy have used factorial designs for process and product development in the winemaking segment of their business.

Harry decided to use a 2th 16 runs. The wine was taste-tested by a panel of experts. Each expert ranked the 16 samples of wine tasted, with rank begin the best. The design and taste-test panel results are shown in Table below

(a) What are the generators for this design? 

(b) What is the complete defining relation for this design?

Transcribed Image Text:

A HUDE B C F Variable Pinot Noir Clone Oak Type Age of Barrel Yeast/Skin Contact Stems Barrel Toast Whole Cluster H Fermentation Temperature Low Level Pommard Allier Old Champagne None Light None Low (75 F Max) High Level Wadenswil Troncais New Montrachet All Medium High (92 F Max) A HUDE B C F Variable Pinot Noir Clone Oak Type Age of Barrel Yeast/Skin Contact Stems Barrel Toast Whole Cluster H Fermentation Temperature Low Level Pommard Allier Old Champagne None Light None Low (75 F Max) High Level Wadenswil Troncais New Montrachet All Medium High (92 F Max)

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