Abstract: The probable human carcinogen ethyl carbamate (EC) is the brewing byproducts of fermented alcoholic beverages (Chinese rice wine, wine, Japanese sake, etc.) .Many countries developed strict limitation standards on the EC content in various kinds of wine on the market.Chinese rice wine is a unique, traditional wine in China.At present, high levels of EC content in Chinese rice wine has become a serious bottleneck in the development, especially in the international development, of the industry of Chinese rice wine.This review focused on the EC formation mechanisms and controlled strategies to fermented alcoholic beverages, and analyzed the references giving for Chinese rice wine to sovle its EC problem.