The effect of temperature,pH,and ethanol on urea alcoholysis reaction was studied using Box-Behnken experi-mental design. An apparent kinetics model of the urea reaction with ethanol to form ethyl carbamate was developed based on the reaction mechanism. Results indicate that the high temperature,high ethanol content and low pH value are conducive to the formation of ethyl carbamate. The predicted value of the ethyl carbamate fits well with the measured values in urea-ethanol-water system,but fits poorly in the real wine samples. In fact,the predicted values are only 66.4%to 86.5%of the measured values. It suggests that the urea is the main precursor of ethyl carbamate,but not the only one in red wine,from the view of kinetics.%针对尿素和乙醇反应体系，采用 Box-Behnken 设计研究反应温度、体系 pH 和乙醇体积分数对氨基甲酸乙酯生成的影响，并根据反应机理，建立了尿素和乙醇亲核取代反应生成氨基甲酸乙酯的表观动力学方程．结果表明，高温、高乙醇体积分数和较小的 pH 有利于氨基甲酸乙酯的生成．通过建立的模型可以很好地预测尿素-乙醇-水三元体系中氨基甲酸乙酯的生成量，但在真实酒样中，该模型对氨基甲酸乙酯含量的预测值为实测值的66.4%～86.5%，从动力学的角度证明干红葡萄酒中尿素为氨基甲酸乙酯的主要前体，但并非唯一前体．
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