Bacterial Cellulose (BC) was used as a carrier for Saccharomyces cerevisiae immobilization. The immobilization method included two steps: adsorption and incubation. In the adsorption step, initial cell concentration in the yeast suspension and immobilization time were optimized by Face Centered Central Composite Design (FCCCD) for maximizing cell immobilization yield. In the incubation step, incubation time was examined for increasing yeast cell number in BC. The yeast cell number could reach 1.4x109 cells/g BC. In wine fermentation, the metabolic activities of the immobilized yeast in BC were much higher than those of the free yeast.