Alarming rise of TFA contamination in European wine

A new report from the Pesticide Action Network (PAN Europe) has revealed a concerning increase in trifluoroacetic acid (TFA), a so-called "forever chemical," in European wines. The study, titled Message from the Bottle – The Rapid Rise of TFA Contamination Across the EU, indicates that TFA levels in recent wines have surged dramatically, with a median concentration of 110 micrograms per liter (µg/l) and peak levels reaching 320 µg/l. This marks a significant escalation compared to previous measurements in surface water and drinking water.  

The report analyzed 49 wines from ten European countries, revealing a stark contrast: TFA was undetectable in wines produced before 1988. However, contamination levels have sharply increased since 2010. Furthermore, pesticide residues were found in 94% of conventionally produced wines, with up to eight different pesticides and metabolites detected. In comparison, while organic wines were largely free from pesticide residues, all tested positive for TFA.  

Helmut Burtscher-Schaden, an environmental chemist involved in the study, expressed alarm over the findings. He highlighted the potential for substantial accumulation of TFA in the food chain, suggesting that consumers may be unknowingly ingesting higher levels of this chemical than previously thought. He emphasized the urgent need for action to reduce TFA emissions.  

Michael Müller, a Professor of Pharmaceutical and Medicinal Chemistry at the University of Freiburg, echoed these concerns, describing the buildup of TFA in plant-based foods as a "red flag." His independent research corroborates the findings of the PAN study, showing a wide range of TFA levels in wines harvested after 2020, from 20 to over 300 µg/l. Müller noted that the lowest levels were found in organically produced wines, which had not been treated with chemical inputs for decades.  

The report's findings align with data from the EU Reference Laboratory CVUA Stuttgart, which conducted a 2017 study showing a median TFA concentration of 50 µg/l (with a peak value of 120 µg/l) in 27 European wines. The current analysis reveals a worrying increase, with the median now at 110 µg/l, highlighting the growing prevalence of TFA in the environment.  

TFA is a non-degradable byproduct of various PFAS compounds, commonly used in pesticides. While it was once considered harmless, recent studies have raised concerns about its potential risks, particularly regarding human reproductive health.  

The study involved testing wines from Austria, Belgium, Croatia, France, Germany, Greece, Hungary, Italy, Luxembourg, and Spain, in collaboration with various environmental organizations. As awareness of TFA contamination grows, the call for regulatory action becomes increasingly urgent.    

Source:  

PAN Europe