beta-Glucosidase was adsorbed on chitosan and crosslinked with glutaraldehyde. The enzyme exhibited a considerable affinity to chitosan, giving good immobilization yields (55-85%) while maintaining an optimum level of activity (550-850 U/g). The stability in acid buffer (T-1/2>80-100 days) and in wine (T-1/2>55 days) was also high. The results are promising for a future technological application of the immobilized enzyme in wine-making.