The Seishu Wine Study
The odor and taste of wines are recorded in a study. It is believed that the variables such as the pH concentration, alcohol content, total sugar, etc, explain the odor and taste of the wine.
data(sheishu)
A data frame with 30 observations on the following 10 variables.
Tastetaste
Odorodor
pHpH concentration
Acidity_1Acidity 1
Acidity_2Acidity 2
Sake_meterSake meter
Direct_reducing_sugarDirect reducing sugar
Total_sugarTotal sugar
Alcoholtype of alcohol
Formyl_nitrogenFormyl nitrogen
Rencher, A.C. (2002). Methods of Multivariate Analysis, 2e. J. Wiley.
data(sheishu) noc <- c(2,3,3,2) nov <- 10 v <- nrow(sheishu)-1 varsheishu <- var(sheishu) s11 <- varsheishu[1:2,1:2] s22 <- varsheishu[3:5,3:5] s33 <- varsheishu[6:8,6:8] s44 <- varsheishu[9:10,9:10] u <- det(varsheishu)/(det(s11)*det(s22)*det(s33)*det(s44)) a2 <- nov^2 - sum(noc^2) a3 <- nov^3 - sum(noc^3) f <- a2/2 cc <- 1 - (2*a3 + 3*a2)/(12*f*v) u1 <- -v*cc*log(u) u; a2; a3; f; cc; u1 qchisq(1-0.001,37)
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