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The influence of yeast assimilable nitrogen (YAN) and elemental sulfur (S⁰) on the formation of volatile sulfur compounds (VSCs) during fermentation was investigated. Pinot noir fermentations were performed using <i>Saccharomyces cerevisiae</i> strain UCD522 or P1Y2 with an addition of 0, 5, or 15 µg/g elemental sulfur. H₂S production during fermentation was measured using lead acetate tubes and additional VSCs measured by GC-PFPD. The addition of S⁰ resulted in H₂S formation during alcoholic fermentation regardless of which yeast strain was used. H₂S production was greater in fermentations performed by UCD522 with increasing amounts of S⁰ resulting in increased production of H₂S. Higher S⁰ resulted in wines containing higher concentrations of methyl thioacetate and glutathione disulfide. Additional experiments examined the impact of nitrogen composition and S⁰. The addition of diammonium phosphate (DAP) resulted in an increase in H₂S formation during fermentation whereas the addition of amino acids did not, whether S⁰ was added or not. Fermentations where DAP and S⁰ were both added produced a higher concentration of H₂S compared to fermentations where S⁰ or DAP additions were made individually. VSCs in the wine were also impacted by the addition of nitrogen and/or S⁰ with the addition of S⁰ and nitrogen (DAP or amino acids) resulting in elevated concentrations of methyl thioacetate in the wines.