The aim of this paper was to determine the effect of fruit types and fermentation conditions (pH, temperature) of fruit mashes on the ethyl carbamate content in received distillates. The influence of storage conditions of spirits and concentration of ethanol and prussic acid on the content changes of ethyl carbamate was also tested. The highest levels of prussic acid (4,42 mg/l spirit 40% v/v) and ethyl carbamate (2,41 mg/l spirit 40% v/v) were found in raw cherry spirit, the lowest concentrations of this compounds were assayed in the apple distillate (1,07 mg HCN and 0,20 mg EC/l spirit 40% v/v). The increase of fermentation temperatures of plum mashes from 18 to 36°C, influenced on the levels of prussic acid and uretane in received distillates. Prussic acid content at 18°C was 2,65 mg and at 36°C – 5,77 mg/l spirit 40% v/v (2-fold increase). Ethyl carbamate content at 18°C was 0,42 mg and at 36°C 1,37 mg/l spirit 40% v/v (3-fold increase). The increase of the pH value from 3,5 to 5,0 of plum mashes, has no effect on ethyl carbamate levels in raw spirits; its concentration was from 0,54 to 0,65 mg/l spirit 40% v/v. From carried out tests it can be observed that light, temperature, higher ethanol and prussic acid concentration may be conductive to ethyl carbamate synthesis.