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Please use this identifier to cite or link to this item: http://hdl.handle.net/20.500.12590/16978
Title: Implementation of sensory stimulation technology in an interactive room for the diffusion of wine making activities
Authors: Infantes Chavez, Alejandra Enid
metadata.dc.contributor.advisor: Soto Añari, Marcio Fernando
Keywords: Interactive lounge;Dynamic sensory stimulation;Organoleptic properties;Wine making
Issue Date: 2019
Publisher: Office
metadata.dc.relation.uri: https://ojs.openagrar.de/index.php/VITIS/article/view/14818
Abstract: The present innovation project attempts to bolster the promotion and diffusion of wine-making activities through the introduction of 'dynamic sensory stimula- tion' technology (DSS). The first objective of this paper is to describe the implementation of an interactive loun- ge that uses this technology for the display of some or- ganoleptic characteristics of pisco and wine. DSS tech- nology is outfitted with synchronized equipment which provides the visitors with an integral, sensory experien- ce consisting of climatic stimulation, similar to the one of the vineyard (principally in regard to temperature and relative humidity); olfactory stimulation with dif- ferent aromas via a controlled spray (simulating the collection of smells associated with the processes of fer- mentation and distillation); scientific-gustatory stimu- lation (technical tasting); and audiovisual stimulation through images and sounds typical of a vineyard. The paper's second aim is to describe the perception and satisfaction level of the visitors of the interactive loun- ge. The results indicate that it is possible to utilize DSS technology in an interactive lounge in order to further the diffusion of wine-making activities in Arequipa, Peru.
URI: http://hdl.handle.net/20.500.12590/16978
ISSN: 0042-7500
Appears in Collections:Artículos - Psicología

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