A sponge-like material has been used to immobilize both S. cerevisiae and L. plantarum for carrying out fermentation and partial maturation of alcoholic cider. The sponge’s open porous network promotes extensive and rapid surface attachment of micro-organisms throughout the depth of the material. The matrix surface can be also chemically modified and it was found that basic characteristics enhanced both initial rate of uptake and also final loading (in excess of 10(9) yeast cells/g sponge and 10(10) bacteria cells/g sponge). Fermentations carried out with immobilized yeast and sequential addition of lactic acid bacteria indicated a route to both enhancing rate of fermentation and controlling positive flavour development.