Ochratoxin A (OTA) also occurs in significant concentrations in wine, so various strategies are used to eliminate it. The aim of this study was to select strains of wine yeast that will develop a specific response to OTA, by degrading or modifying it into less toxic products. The obtained results indicate that yeasts have developed mechanisms of adaptation to conditions in which mycotoxin is present, because the concentration of OTA did not significantly affect the size and number of living yeast cells not the concentration of fermentation products. The parameters of oxidative stress in yeast cells are affected by the presence of OTA in the YPG medium, which can be seen from the incease in the concentrations of glutation (GSH) and malondialdehyde (MDA). Their increased concentrations can be affected by other parameters such as the combination of cultivation time and different strains of yeast. It was observed that the initial OTA concentration has a significant effect on the residual OTA concentration in the medium. Saccharomyces cerevisiae 5 proved to be the best strain for binding/removing OTA, which, depending on the concentration of OTA (2 and 4 μg mL-1) after 24 hours of cultivation, bound 38 and 36 % OTA, respectively. Furthermore, the degradation of OTA to ochratoxin C (OTC) is time-dependant, and the initial concentration of OTA has a significant effect on the concentration of the resulting OTC. The best ability to biodegrade OTA to OTC (0.737 μg mLˉ¹) after 12 hours of cultivation was shown by the yeast Saccharomyces uvarum. OTA at concentrations of 2 and 4 μg mLˉ¹ as well as the resulting OTC are not toxic to Pk15 cells, as the cells showed a high survival rate (98 – 99 %).