Implementation of sensory stimulation technology in an interactive room for the diffusion of wine making activities
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J. C. Saavedra Campos [1] ; A. E. Infantes Chávez [2] ; H. J. del Carpio Beltrán [1] ; J. C. Zúñiga Torres [1] ; J. J. Milón Guzmán [1]
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[1] Universidad Tecnológica del Perú
Universidad Tecnológica del Perú
Perú
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[2] Universidad Católica San Pablo
Universidad Católica San Pablo
Arequipa, Perú
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- Localización: Vitis: Journal of Grapevine Research, ISSN 0042-7500, Vol. 58, Nº Extra 5, 2019 (Ejemplar dedicado a: 1st International Congress on Grapevine and Wine Sciences, Logroño/Spain), págs. 13-19
- Idioma: inglés
- Enlaces
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Resumen
The present innovation project attempts to bolster the promotion and diffusion of wine-making activities through the introduction of 'dynamic sensory stimulation' technology (DSS). The first objective of this paper is to describe the implementation of an interactive lounge that uses this technology for the display of some organoleptic characteristics of pisco and wine. DSS technology is outfitted with synchronized equipment which provides the visitors with an integral, sensory experience consisting of climatic stimulation, similar to the one of the vineyard (principally in regard to temperature and relative humidity); olfactory stimulation with different aromas via a controlled spray (simulating the collection of smells associated with the processes of fermentation and distillation); scientific-gustatory stimulation (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 lounge. 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.
