Cava lees are a sparkling wine by-product formed of dead microorganisms, tartaric acid and other inorganic compounds, with potential for enhancing microbial growth. Lees rich in antioxidant compounds as well ?-glucans mannoproteins. The aim this study was to evaluate the effect different concentrations cava (0–2% w/w) on microbiota (LAB yeasts) responsible sourdough fermentation (8 days) revalo...