Food News

Residues of the persistent chemicals PFAS and their degradation product TFA have been detected in many European wines.

A study of residues in European wines also found residues of trifluoroacetic acid (TFA). This compound is formed by the lengthy degradation of poly- and perfluorinated alkyl substances (PFAS), which are now referred to as ‘forever chemicals’ and are ubiquitous. TFA is particularly difficult to break down and is also a very aggressive substance. The study was commissioned by the Austrian environmental protection organisation Global 2000.

In a total of 39 European wines from the 2021-2024 vintages, 18 of which were from Austria, TFA levels ranging from 110 µg/l to 320 µg/l were found, which is significantly higher than in drinking water or surface water. No TFA could be detected in older vintages, e.g. from 1988. Measurable concentrations have only been rising continuously since 2010. The scientists describe their observation as worrying, as it indicates that grapevines are apparently capable of accumulating TFA from the environment. This trend is also evident in other plant-based foods. TFA is also a degradation product of the herbicide flufenacet and the fungicide flutolanil, which are expected to be banned in June 2025. The health effects of PFAS and TFA intake through food have not yet been conclusively clarified. Animal studies have shown that TFA is highly likely to be teratogenic, i.e. it can cause malformations in unborn children.

If you are interested in the study, please click here. (in German)

YOUR PLUS:  The AGROLAB GROUP's food laboratories are accredited for PFAS testing in food.

Author: Dr. Frank Mörsberger, AGROLAB GROUP