VGAM (version 1.1-1)

wine: Bitterness in Wine Data

Description

This oenological data frame concerns the amount of bitterness in 78 bottles of white wine.

Usage

data(wine)

Arguments

Format

A data frame with 4 rows on the following 7 variables.

temp

temperature, with levels cold and warm.

contact

whether contact of the juice with the skin was allowed or avoided, for a specified period. Two levels: no or yes.

bitter1, bitter2, bitter3, bitter4, bitter5

numeric vectors, the counts. The order is none to most intense.

Details

The data set comes from Randall (1989) and concerns a factorial experiment for investigating factors that affect the bitterness of white wines. There are two factors in the experiment: temperature at the time of crushing the grapes and contact of the juice with the skin. Two bottles of wine were fermented for each of the treatment combinations. A panel of 9 judges were selected and trained for the ability to detect bitterness. Thus there were 72 bottles in total. Originally, the bitterness of the wine were taken on a continuous scale in the interval from 0 (none) to 100 (intense) but later they were grouped using equal lengths into five ordered categories 1, 2, 3, 4 and 5.

Examples

Run this code
# NOT RUN {
wine
summary(wine)
# }

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