Ethyl carbamate （EC） is a potential carcinogen present during the fermentation process of rice wine. In this paper， the effects of ornithine carbamoyltransferase （OTC） addition on EC and wine basic quality were studied. Since the OTC can be used to catalyze the degradation of EC precursor citrulline， first the gene is cloned from Lactobacillus brevis， after purifying by Ni-NTA method， added to different stages of rice wine fermentation. The results showed that the OTC which added in the middle of the fermentation can significantly reduce the content of EC， as a result， EC concentration can reduce to 15% at most and affect its main precursors， urea and citrulline， the physicochemical quality of wine was also tested. The results showed there is no significant difference in amino acid， volatile flavor and taste， indicating that the addition of OTC did not affect the product quality， which provided a new direction for the industrial reduction of EC formation.