为探讨发酵处理对赤霞珠葡萄酒中氨基甲酸乙酯产量的影响，选择不同酵母(ST、BO213、F15)和不同用量(0、0.3、0.6 g/L)酵母助剂进行酒精发酵试验。结果表明，酒精发酵过程中不同酵母和不同用量酵母助剂酿造的赤霞珠葡萄酒中氨基甲酸乙酯(ethyl carbamate, EC)产量具有显著差异。在不同酵母酿造的赤霞珠葡萄酒中EC产量高低顺序为BO213>F15>ST，而使用不同用量酵母助剂酿造的赤霞珠葡萄酒中EC产量高低顺序为YN 0.6>YN 0.3>YNCK。发酵过程中，发酵初期阶段和发酵中期阶段EC产量较少，发酵末期阶段EC产量积累较多。该试验中，赤霞珠葡萄酒酿造过程中的EC产量范围在1.9～8.0 μg/L，平均质量浓度为4.0 μg/L，均远低于美国或者欧盟规定的EC限量标准。

To explore the effect of EC content in Cabernet Sauvignon wine fermented by different treatment, three yeasts (ST, BO213, F15) and different dosages of yeast nutrients (0, 0.3, 0.6 g/L) were selected for the wine fermentation. The results showed that EC content in Cabernet Sauvignon wine fermented by different yeasts and different dosages of yeast nutrients were significantly different. The EC content order in the wine fermented by different yeasts was BO213>F15>ST, while the EC content order in the wine fermented by different dosages of yeast nutrients was YN0.6>YN0.3>YNCK. During the wine fermentation, the EC content was less both at the beginning and middle of fermentation, while the EC content accumulated at the end of wine fermentation. The results showed that the EC production in Cabernet Sauvignon wine ranged from 1.9 to 8.0 μg/L and the average concentration of 4.0 μg/L did not exceed the EC limit in wines set by the United States or the European Union.