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

  • J. C. Saavedra Campos Laboratorio de Ergonomía, Universidad Tecnológica del Perú, Arequipa, Peru
  • A. E. Infantes Chávez Universidad Católica San Pablo, Arequipa, Peru
  • H. J. del Carpio Beltrán Laboratorio de Ergonomía, Universidad Tecnológica del Perú, Arequipa, Peru
  • J. C. Zúñiga Torres Laboratorio de Ergonomía, Universidad Tecnológica del Perú, Arequipa, Peru
  • J. J. Milón Guzmán Laboratorio de Ergonomía, Universidad Tecnológica del Perú, Arequipa, Peru
Keywords: interactive lounge; dynamic sensory stimulation; organoleptic properties; wine making.

Abstract

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.

Published
2019-12-13