The ethyl carbamate (EC) content of different commercial wine in Xinjiang were detected and analyzed.Methods The EC levels were detected according to the standard operating procedure for the detection of the EC in wine in the 2013 National Food Contamination and Harmful Factors Risk Work Book. Results The EC concentration ranged from 3.2 to 291.2 μg/L in 53 samples, and the average content was 30.0 μg/L.Conclusion The ethyl carbamate was detected in all commercial wine in Xinjiang, indicating that the limit standard of EC in wine should be established in China as soon as possible to protect the interest of consumers and build the trade barrier of local wine market.