Can Fermentation Smell from a sugar wash get on other wines which are stored in SS tanks with floating lid

[artooks]

Hi,

There is one thing that I am wondering, lets assume that you have 50 liters of wine stored in an SS Tank with floating lid and waterless air lock, and at the same time you make a sugar wash fermentation in the same room and then distilling in the same room, during this initial fermentation and distilling after that, is it possible that the fermentation smell or the smell of the backset can get on to the the wine which has been previously stored in the tank aging, could it be possible that the fermentation smell alter that wines smell and taste in any way ? To be on the safe side I put on the dust cover on the tank and used tap around it, I am asking this because in winemaking it is said that even the perfume you wear could get on the wine, but does that hold true for fermentation smell and the smell of the backset ?

[Salt Must Flow]

I do not have a direct answer to your question, but maybe this could be relevant. Not too long ago, a member here was fermenting in the same room as his large aquarium/aquariums. His aquariums very quickly became horribly contaminated, fogged up the water if I recall correctly, etc... I think he said the problem was that yeast carried over into his aquariums. I believe c02 was part of the issue too. I don't know if this could be an issue with your wine or not.

I found it! Here's the link.

[still_stirrin]

Artooks, how sensitive is your “sniffer”? I mean, how concentrated are the “fumes” from your boiler in the same room as the wine? If it’s extreme, then it is possible some of the airborne esters/ketones could settle and dissolve into the wine vat. But, it is unlikely those congeners would mask the flavors or congeners developed in the wine itself.

I wouldn’t, however, store highly toxic chemicals in the same room as the wine vats. For example, gasoline would effervesce naturally in a room and could smell, and those fumes would, or could be noticeable in a wine product. Your taste and smell sensitivity is quite acute for such noxious fumes, so you would detect it in the wine I would suppose.

Does this help with your question at all?
ss

[artooks]

Artooks, how sensitive is your “sniffer”? I mean, how concentrated are the “fumes” from your boiler in the same room as the wine? If it’s extreme, then it is possible some of the airborne esters/ketones could settle and dissolve into the wine vat. But, it is unlikely those congeners would mask the flavors or congeners developed in the wine itself.

I wouldn’t, however, store highly toxic chemicals in the same room as the wine vats. For example, gasoline would effervesce naturally in a room and could smell, and those fumes would, or could be noticeable in a wine product. Your taste and smell sensitivity is quite acute for such noxious fumes, so you would detect it in the wine I would suppose.

Does this help with your question at all?
ss

Hi,

No it is a dedicated room for distilling but I also store my wine under dry airlock, but because I distill and after distillation during dumping the backset I am wondering if the smell of fermentation or the backset could somehow alter the taste of my wine, it is unlikely but jut wondering If there is a possibility thanks.