Immobilization of yeast cells represents a significant advance in alcoholic fermentation. Compared to traditional methods that rely on the use of free cells, immobilized systems enable higher cell density, easier separation and reuse of biocatalysts, and improved fermentation control, all while maintaining cellular activity. The choice of immobilization material plays a key role in performance. Natural polymers such as alginate provide biocompatibility, but the main drawback is their insufficient mechanical strength. On the other hand, synthetic polymers offer greater durability but raise concerns regarding food safety and cost. Three-dimensional (3D) bioprinting is emerging as a promising solution, enabling the design of structural, customizable matrices with precise cell positioning and tunable physical properties. Traditional materials are undergoing reengineering as bioinks, while new synthetic and hybrid materials are being developed to overcome the limitations of conventional carriers. These innovations combine biocompatibility with mechanical stability and functional adaptability for industrial use. Although the application of 3D bioprinting to produce such carriers has shown promising progress, challenges remain in scalability, process integration, and long-term stability under industrial fermentation conditions. For these reasons, continued interdisciplinary research is necessary to further develop advanced techniques for immobilizing yeast cells for use in alcoholic fermentation.