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.