Red and white wine yeasts with excellent winemaking characteristics were screened for ethyl car-bamate (EC) degradation using wine grapes from five production areas in Ningxia as materials. Ten yeast strains were obtained in the initial screening experiment, of which, six strains with good EC degradation ability were ob-tained in the re-screening experiment using EC as the only nitrogen source, and finally two strains with good fer-mentation performance were obtained through gas production and tolerance experiments. After 18S rDNA molec-ular biology identification, these two strains were identified as Saccharomyces cerevisiae. The two screened strains were used to ferment red and white wines, and commercial yeasts were used as controls to measure their physicochemical indexes and EC content; the aroma substances were then analyzed by GC-MS combined with sensory evaluation to finally screen out red wine brewing yeast(S. cerevisiae) NXSC2 and white wine brewing yeast (S. cerevisiae)NXSC1, which had the excellent winemaking characteristics and EC degrading effect.
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