9.22. In Problem 8.30, you met Harry Peterson-Nedry, a friend of the author who has 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, he wanted to conduct another Pinot Noir experiment. The variables for this experiment were

Harry decided to use a 16-run two-level fractional factorial design, treating the four levels of fermentation temperature as two two-level variables. As he has done previously, Harry used the rankings from a taste-test panel as the response variable. The design and the resulting average ranks are as follows.

(a) Describe the aliasing in this design.

(b) Analyze the data and draw conclusions.

Transcribed Image Text:

Variable Clone of Pinot Noir Berry size Fermentation temperature Whole berry Maceration time Yeast type Oak type Levels Wadenswil, Pommard Small, large 80, 85, 90/80, and 90F None, 10% 10 and 21 days Assmanhau, Champagne Tronais, Allier