Ethyl carbamate( EC) is a carcinogen by-product in Chinese rice wine brewing. Urea is known as the main precursor of EC in Chinese rice wine. The industrial Chinese rice wine yeast engineering strain Na-uD with highly expressed DUR3 responsible for urea import was constructed,to eliminate EC in Chinese rice wine. The DUR3 gene expression cassette "URA3-PGK1p-DUR3-PGK1t-URA3"with strong promoter PGK1p was constructed using fusion PCR,and then electro-transformed into the haploid yeast strain Na( MATa). After lab-scale brewing of Chinese rice wine with Na-uD,the content of urea and EC showed a significant reduction to 55. 0% and 10. 9%,respectively. There was no difference in physical and chemical indexes between the engineered strain and parental strain N85. The study indicated that overexpression of DUR3 without foreign genes introduction was an effective way to reduce the urea content and further the EC concentration in the fermented alcohol beverages.