In order to optimize the fermentation process of kiwi wine and improve its overall quality, kiwifruit was the as raw material in this study, yeast powder, FN502 yeast nutrients (yeast extract), diammonium hydrogen phosphate, ammonium sulfate, ammonium chloride, and ammonium carbonate were used as the supplementary nitrogen sources for fermenting kiwifruit wine. The quality and volatile components of the resulting kiwi wine were analyzed and compared. The results showed that except for ammonium chloride, other nitrogen sources could significantly promote the fermentation rate and shorten the main fermentation time by 2 to 3 days. The total acid contents of the organic nitrogen source group and the ammonium carbonate decreased by 1.75%~10.23% group, compared with the control group, decreased by 1.75% to 10.23%. The addition of inorganic nitrogen sources resulted in a notable reduction in the content of phenolic substances, with the total phenol content decreasing by 1.50%~19.48%, the chlorogenic acid content decreasing by 48.56%~ 94.95%, whilst the organic nitrogen source group exhibited a less pronounced effect. In terms of volatile components, a total of 60 volatile components were identified in the samples with different nitrogen sources, mainly alcohols and esters, accounting for 56.56% and 36.26% of the volatile components, respectively. Compared with the control, the organic nitrogen source led to significant increases in the contents of alcohol and ester components, among which the alcohol content of the yeast extract group increased by 10.06%, and the content of esters of the FN502 group increased by 9.49% in. In the sensory evaluation, the FN502 group was scored the highest, and the aroma score was significantly higher than that of the control group. In summary, this study provides a theoretical foundation for the rational addition of nitrogen sources during the fermentation process of kiwi wine, and has guiding significance for improving quality and production applications.