Abstract: Nitrogen source is one of the necessary nutrition for the growth of the yeast. Practical technology and proper parameters were selected by experime.The quantity and quality of apple wine were improved through of 0.2% waste brewing yeast before fermentation.This could reduce the fermentation period. Data estimated during the fermentation showed that the content of alcohol increased from 0 to 6.7%(v/v), and reducing sugar decreased from 12.03% to 0.23%.The level of translation was up to 90%.

Key words: Apple brand , Free nitrogen source, Higher alcohol