Implementation of sensory stimulation technology in an interactive room for the diffusion of wine making activities

No Thumbnail Available
Date
2019
Journal Title
Journal ISSN
Volume Title
Publisher
Office
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.
Description
Citation
Collections