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Supplementation of lychee juice was made with concentration in the range 60 ~ 360 mg/L of ammonium chloride, diammonium phosphate, respectively, the effects on the fermentation dynamics of saccharomyces cerevisiae and (non) volatile constituents produced during the fermentation of lychee wine were investigated. The results showed that addition of different concentrations of ammonium chloride and diammonium phosphate increased the rate of consumption sugar at dUferent degrees, and shortened the yeast fermentation time. The alcohol content and total esters were increased significantly, whereas the glycerol, acetaldehyde and succinic acid was decreased obviously. A product of the Maillard reaction, 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-Py-ran-4-one (DDMP), which has various physiological functions, was detected for the first time in lychee wine. It proved that the supplementation of inorganic nitrogen source promoted the generation of the product. [ABSTRACT FROM AUTHOR]