The invention belongs to the field of chemical analysis, in particular relates to a method for carrying out risk assessment on influence of activated carbon on a wine product, which aims to solve the technical problem of providing the method for carrying out risk assessment on influence of activated carbon on the wine product. The method comprises the following steps of respectively soaking the activated carbon by using Baijiu and a simulant under room temperature, filtering, and respectively obtaining a Baijiu extract solution and a simulant extract solution; respectively detecting the Baijiu, the Baijiu extract solution, the simulant and the simulant extract solution by using GC-MS (Gas Chromatography-Mass Spectrometry), LC-QTOF (Liquid Chromatography-Quadrupole Time of Flight) and ICP-MS (Inductively Coupled Plasma-Mass Spectrometry), obtaining GC-MS spectrograms, LC-QTOF spectrograms and ICP-MS spectrograms of the Baijiu, the Baijiu extract solution, the simulant and the simulant extract solution, comparing the GC-MS spectrograms, the LC-QTOF spectrograms and the ICP-MS spectrograms of the Baijiu, the Baijiu extract solution, the simulant and the simulant extract solution, obtaining a result that whether harmful organic matters or inorganic matters exist in the extract solutions or not, and finally obtaining a result that whether the activated carbon is risky for the wine product or not. According to the method disclosed by the invention, harmful organic matters and metallic elements, which transfer to the Baijiu, of the activated carbon can be detected, so that whether the activated carbon used in the field of the Baijiu can meet the requirement of food safety or not can be judged.