PLUSCAVEX Operational Group: Improving the organoleptic quality of cava produced in Extremadura

The Operational Group is working using mixed cultures of new yeasts, both killer and sensitive, to increase autolysis after the second fermentation, thus improving the quality of the cava's foam.

This specific objective is part of another general objective, which is to generate added value in Extremadura Cava to improve the commercial activity of companies related to cavas with improved sensory and physical-chemical attributes.