Immobilized wine yeast.

The paper adverts to the possibilities of the use of immobilized systems in viniculture. It describes methods of cell immobilization and elucidates patterns of the diffusion effects in the immobilized system. The immobilized wine yeast are viewed in a complex way from the aspect of biochemical, physicochemical, technological and even economical criterions. Today, the oenological modern style counts with the chances of application of biological reactors with fixed bed of immobilized yeast.(In Czech, English summary only