Ochratoxin A is a secondary metabolite of certain fungus of the genusAspergillus (A. achraceus and A. carbonarius) and Penicillium (P. verrucosum) which is toxic for humans and animals. The consequences of the presence of mycotoxins in human and animal nutrition are numerous and they can result in low immune system, kidney problems and carcinogenicity. Due to the extremely toxic effects on humans and animals, concentration of ochratoxin A in food and fodder is legally restricted in most countries across the world.Grains, as well as coffee, cocoa, pork products, beer and red wine are most exposed to contamination of this myctoxin. The most common cause of contamination of wine ochratoxin are fungus of the genus Aspergillus. Fungus that produce ochratoxin A usually are not able to penetrate the grapes, but keep an eye stalks. When the primary processing of grapes during crushing, spawn fungus colonizes berry and ochratoxin released in the must. Because of differences in the processing of wine, ie. The longer the duration of contact with the berries must; the risk of contamination by ochratoxin A was significantly higher in red wine than in white. Previous investigations have shown that wine southern, warmer, essential parts of the exposed risk of contamination. In Europe, contamination of red wines of the Mediterranean area is often recorded while ochratoxin in the north of wines, such as Bordeaux, Trentino or Slavonia, rarely found. This paper present the results of the research of contamination of red wine, prevention measures and decontamination.