Improving the organoleptic quality of cava produced in Extremadura

The Operative Group works using mixed cultures of new yeasts, killer and sensitive, to increase their autolysis after the second fermentation, and thus improve the quality of the cava foam. This specific objective is within another general objective which consists of generating added value in Extremadura Cava to improve the commercial activity of companies related to cavas improved in terms of their sensory and physical-chemical attributes.