A biocatalyst was prepared by immobilization of Saccharomyces cerevisiae AXAZ-1 yeast cells on potato pieces. This biocatalyst was subjected to freeze-drying, and the effect of several protective agents and storage at 5 A degrees C, up to 9 months, on viability and fermentative activity of yeasts cells were studied. From several protective agents tested, sodium glutamate preserved the viability of immobilized yeast cells at high levels even after 9-month storage. The freeze-drying biocatalyst was used for repeated batch fermentations of grape must at low temperatures until 5 A degrees C. The produced wines analyzed for volatile byproducts by GC and GC/MS and the results showed that the freeze-dried biocatalysts, with sodium glutamate as protectant, produced wines with higher formation of esters than free cells and having at least similar aromatic profile to those produced by wet biocatalysts.