Abstract: Ethyl carbamat (EC) in wine has some latent toxicities, and its main source is carbamide which is from arginine in wine. Solid phase microextraction gas chromatography-mass spectrometry has been brought into the standard examination method of EC concentration in wine by some international authority organizations. As a general rule,red wines have higher EC concentration than white wines, as well as sweet red wines higher than dry red wines. But low pH of wine causes easy production of EC. Concentrations of EC and alcohol in wine show positive corelation. The EC formation rate is different with various types of wines. The methods for removing EC in wine should be combined with new technology for eliminating ester in wines, strictly according to standard management of grape planting,wine fermentation and wine store.

Key words: wine, ethyl carbamate, arginine, acidity urease