Wine continuous fermentation by yeast cells immobilized on foam glass was inwestigated. Saccharomyces cerevisiae strain S.o./1AD was added only at the moment when the fermentors were started. Continuous fermentation was carried out for 33 days. The time of pass through 3 columns with cube of foam glass was 3-4 days. The process of continuous fermentation was correct during 33 days. Statistical analysis showed that the next 6 days of process would be also correct. This research has shown that foam glass can be used to immobilization of Saccharomyces cerevisiae cells in continuous wine – making.