利用初始糖质量浓度426.96 g/L、可同化氮质量浓度为347.49 mg N/L的威代尔冰葡萄汁，补加250 mg/L商品氮源，接种0.4 g/L ST酵母，于18～20 ℃进行冰酒发酵。结果表明：与不补加氮源的冰酒发酵相比，补加可同化氮能加快糖消耗，且消耗量提高3.23%，可同化氮的消耗量降低10.03%，乙酸、乙醇、高级醇和酯类物质产量显著提高，分别提高5.44%、4.65%、9.89%和11.38%，对甘油生成无影响。因此，适量补加可同化氮对发酵过程的参数变化有一定影响，可以显著提高冰酒品质。

Using Vidal grape as raw material, the initial concentration of sugar and assimiable nitrogen was 426.96 g/L and 349.49 mg N/L.Icewine fermentation was performed under 18-20 ℃ by adding 250 mg/L commercial nitrogen source and inoculating 0.4 g/L yeast ST into grape juice.The effect of supplementing assimiable nitrogen on fermentation and quality of icewine was studied by measuring physical and chemical indexes in the fermentation process.The results showed that supplementing assimiable nitrogen could speed up sugar consumption and increase the consumption by 3.23%, decrease the consumption of assimilable nitrogen by 10.03%, significantly increase the content of acetic acid, ethanol, higher alcohols and esters by 5.44%, 4.65%, 9.89% and 11.38%, indistinctively affect glycerol accumulation, compared with the control without supplementation.In conclusions, the appropriate supplementation of assimilation nitrogen could affect the parameter changes during icewine fermentation and significantly improve its quality.