Glycerol formation is reported in alcoholic fermentation with an alcohol resistant and psychrophylic Saccharomyces cerevisiae strain immobilized on delignified cellulosic material (DCM) and gluten pellets (GP). The immobilized biocatalysts were used for successive fermentation batches of synthetic media (glucose, fructose and sucrose) and grape must. Generally, immobilization affects glycerol production positively. Glycerol concentration in the range 11.9-14.9 g/l in wines was produced by immobilized cells and 10.2-12.8 g/l was produced by free cells at fermentation temperatures 5-30 degreesC. Glycerol concentration was affected by fermentation temperature and decreased as the temperature decreased for every fermenting medium. Glycerol concentration was higher in fermentations of grape must with immobilized or free cells than in those of synthetic media. The increased glycerol concentrations produced by immobilized yeast cells on DCM and GP support their use in wine making given that glycerol affects wine flavour and gives an impression of fullness and softness. (C) 2003 Elsevier Science Ltd. All rights reserved.