The aim of this work was to examine whether the yeast strains, responsible for alcoholic fermentation, have an influence on the concentration of ochratoxin A (OTA) in wine. Before the fermentation, OTA was added to musts up to a concentration of about 2 microg/l. OTA content was determined in white and red wines resulting from respective musts and in methanolic extract of the yeast lees (MEL). Data showed a significant reduction of OTA at the end of alcoholic fermentation. However, depending on the yeast strain involved in the fermentation, there was a difference in the content of OTA in the wines. The percentage of OTA removal during the fermentation was between 46.83% and 52.16% in white wine and between 53.21% and 70.13% in red wine. The absence of degradation products suggested an adsorption mechanism. OTA concentration in MEL resulting from red must fermentation was higher than in white. A significant amount of OTA was not recovered either from wine or from MEL.