Abstract: Effect of the kind and concentration of nitrogen source on apple brandy fermentation was studied with 1023 and 1620 (Saccharomyces cerevisiae) used as fermentation strain and Fuji apple juice as raw material by adding inorganic nitrogen of Ammonium chloride, Diammonium hydrogen phosphate, organic nitrogen of peptone and L (+) -Arginine. The results showed that during the same fermentation conditions, the addition of nitrogen source could improve yeast capability of alcohol production and accelerate sugar degradation. The alcohol degree fermented by inorganic nitrogen was lower than organic nitrogen and there were significant differences of alcohol degree between above nitrogen concentration of 150mg/L and normal control group (p<0.05) . The highest alcohol degree could be obtained with the ammonium chloride concentration of 250mg/L and the peptone concentration of 400mg/L, respectively. The kind and concentration of nitrogen source in apple juice during fermentation effected the changes in total acid, the changes in total acid fermented by inorganic nitrogen were more significant than organic nitrogen (p<0.05) .