From a batch to another, produced wines are usually different because of the different alcoholic and malolactic fermentation courses. To blend wines quality and continue wine production industrialization, a new continuous process, using Ca-alginate immobilized yeast cells, was developed for red wine-making. Working with a blending of S.cerevisiae and Sch.pombe allowed the regrouping of the alcoholic and malolactic fermentations in a unique step. After testing different reactor set-ups at lab scale, the selected process, a vertical bed reactor, was used in real wine-making conditions, firstly in a pilot reactor (170 L) and then in an industrial one (120 hL). The results showed that continuous wine-making was possible in 2 to 3 days. The wine presented nearly the same sensory profile compared to a classical one. Thanks to the analysis of the reactor behaviour, we were able to explain the efficiency losses linked to the hydrodynamic, observed during the scale-up. This new intensified process enables to obtain a wine with a controlled quality and to save several weeks of production time