The Aspergillus sp. is well known as a fungus that causes black mold disease and secretes ochratoxin A (OTA). Our study found that infection by this fungus via inoculation onto grapes produced more severe symptom in wounded berries than in fresh berries. Furthermore, OTA contents were higher on the grape skins than in the fleshy portions of the grapes. OTA accumulated during the first 3 days after inoculation, but then gradually decreased. The OTA contents in wine made from 5 kg of grapes which included 400 g of infected grapes ranged from 0.17 to 0.37 ${mu}g/mL$. An investigation of 25 marketed commercial wines showed the OTA contents were <1.2 ${mu}g/mL$ which is lower than the limit of 2 ${mu}g/mL$ established by the Korea Food & Drug Administration.