This study investigated the use of raspberry extract (RBE) in mitigating ethyl carbamate (EC) accumulation in Chinese rice wine (Huangjiu), a traditional fermented beverage. It focused on the addition of RBE to the fermentation mash and its effects on EC levels. Results indicated a significant reduction in EC production, attributed to RBE's role in altering urea and citrulline catabolism and inhibiting arginine metabolism, thus preventing EC precursors from reacting with ethanol. Additionally, RBE enhanced the rice wine's flavor profile, as shown by volatile component and amino acid analysis. This study also explored RBE's impact on Saccharomyces cerevisiae (S. cerevisiae) arginine metabolism in a simulated fermentation environment, observing increased arginine, reduced urea and citrulline levels, altered enzyme activities, and gene expression changes in arginine metabolism and transport pathways. In conclusion, it clearly demonstrated RBE's efficacy in reducing EC content in Chinese rice wine, offering valuable insights for EC reduction strategies.