To explore dynamic changes of urethane( EC) content in the wine during storage,the generation of EC in the wine system was studied by applying the reaction substrate( urea and citrulline). The storage temperature,the first test of urea and citrulline content,effect of pH on EC content in wine storage were analyzed. The results showed that during the storage of wine,the contents of urea and citrulline decreased,while the EC levels gradually increased with the increasing storage temperature and the content of urea and acid in the first test tube. Heat treatment of the wine could significantly promote the formation of the EC,while the effect of pH on the EC content was not obvious.