Abstract:The dry wine made from cabernet sauvignon grapes at the eastern foothill of Helan Mountain，Ningxia，was brewed in oak barrels and stainless steel tanks for more than one year.The contents of volatile substances and ethyl carbamate of wine were measured by using the methods of solid-phase extraction（SPE）and gas chromatograph-mass spectrometer（GC-MS）.As a result，in terms of aroma，the tannins and oaklactone of the oak barrels were permeated into the dry wine after brewing，and these substances contributed to the aroma and tastes of the dry wine，significantly promoting fruit aroma such as smell of coconut，fragrant herb，host flower and violet.The fragrance in the oak barrel was stronger than that in the stainless steel tank.In terms of ethyl carbamate content，the content of the ethyl carbamate of the wine produced in oak barrel was lower than that of wine made in stainless tank.