The present research is mainly concerned with the immobilization of alpha-L-arabinofuranosidase (EC 3.2.1.55) from Aspergillus niger, for use in the food processing industry and in particular in oenology. This enzyme was immobilized on chitosan by means of covalent coupling to a glutaraldehyde pretreated support (functionalization), adsorption on the support and crosslinking with glutaraldehyde, which was added either in the absence (crosslinking) or presence (conjugation) of the enzyme solution. Conjugation proved to be the better method as it ensured good biocatalyst activity (about 150 U/g) but, above all, good stability, better than that reported for the free enzyme.