Saprochaete suaveolens aka Geotrichum

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Single Malt Yinzer
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Saprochaete suaveolens aka Geotrichum

Post by Single Malt Yinzer » Fri Jul 24, 2020 2:45 pm

Off on a new tangent with Rum research. Geotrichum is a very common soil yeast. Geotrichum Fragrans and Geotrichum Candidum produce an array of esters and other flavor and aromatic compounds. If you use seasoned dunder or muck there's a good chance that you have this. Commercially it is used in making cheese.
G. candidum can be used commercially to inoculate wash-rinds and bloomy rind cheeses
The fungus also neutralizes the curd by catabolizing lactic acid produced by bacteria. ... M_FRAGRANS
A yeast identified as Saprochaete suaveolens was investigated for its capacity to produce a large panel of flavouring molecules. With a production of 32 compounds including 28 esters, S. suaveolens seems to be a good producer of fruity flavours and fragrances and especially of unsaturated esters, such as ethyl tiglate. ... ese-making
Last edited by Single Malt Yinzer on Fri Jul 24, 2020 4:21 pm, edited 1 time in total.

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Re: Saprochaete suaveolens aka Geotrichum

Post by SaltyStaves » Fri Jul 24, 2020 4:04 pm

Ethyl Tiglate is highly volatile and won't survive a pit environment. Once harnessed, it needs to be used and ideally in the spirit run somewhere rather than the wash.

I experimented with Dragon fruit skin and had one success and one failure.
The Dragon Fruit (Pitaya) I have the best access to is imported from Vietnam. It is not chemically treated, but thermally treated, so I left the fruit outside for three days to sequester S. Suaveolens from the environment. After the 3 days, I peeled the skin, discarded the fruit and added it to a mason jar with 1.5L of glucose solution (OG 1.040). The next day I added a Tbsp of boiled yeast and kept the jar at around 30C for 72Hrs. After that, I refrigerated it until I was ready.
Dragon Water.jpg

S. Suaveolens
is an alt-yeast in the form of a biofilm and that is precisely what formed on top of the surface of the liquid.
I made two identical small ferments of Molasses and inoculated one with the liquid from the top of the Dragon fruit (drawn with a pipette).

Both fermented out and I ran them both through my mini pot still. Compared to the control, the Dragon fruit inoculation was like an Apple brandy with a molasses finish. It was much more like a fruit brandy than a rum. Still very desirable though. Not fake apple in any way, it was crisp red apple and I'd love to have a big batch of it for blending.

My second attempt was a failure because I allowed it to go for 96hrs. It formed a spectacular mold colony with every colour of the rainbow and I had to toss it. Wish I had a photo of it. Was a disappointment, because I had also used a locally grown, organic Dragon Fruit.

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Re: Saprochaete suaveolens aka Geotrichum

Post by Hambone » Fri Jul 24, 2020 4:14 pm

I used a scoop of my garden dirt (potato bed) for my dunder. Who knows what all is in there...
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Experience is usually the result of bad judgement..

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