This oenological data frame concerns the amount of bitterness in 78 bottles of white wine.
data(wine)A data frame with 4 rows on the following 7 variables.
temperature, with levels cold and warm.
whether contact of the juice with the skin was allowed or avoided, for a specified period. Two levels: no or yes.
numeric vectors, the counts. The order is none to most intense.
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.
# NOT RUN {
wine
summary(wine)
# }
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