The changes of the ethyl carbamate content during the wine fermentation using simulated grape juice with different compositions were studied. The results showed that the argnine in grape juice influenced the content of the wine's urea and citrulline and further significantly influenced the content of ethyl carbamate after the fermentation. There were liner dependence relation between these two materials. The urea and citrulline in grape juice had direct influence on the content of the ethyl carbamate. The average output of ethyl carbamate were 1. 0172 μg/mg urea and 0. 3055 μg/mg citrulline,respectively. But( NH4)2HPO4had little impact on ethyl carbamate content. The research laid the foundation for reducing the ethyl carmate content in the raw material and improving the quality of the wine.