PFAS in Wine - Trifluoroacetic Acid (TFA)

A new study published by PAN Europe (Pesticide Action Network Europe) in collaboration with its member organization Global 2000 has revealed high concentrations of TFA in wine. TFA is a substance that in recent years has received increasing attention, with growing awareness of its presence across various environmental matrices (e.g., water, soil, sediment, and plants) as well as in human samples (e.g. blood). According to the OECD's 2021 definition, TFA is classified as a per- and polyfluoroalkyl substance (PFAS), due to its fully fluorinated methyl group. Consequently, it falls into the category of ultrashort-chain PFAS (≤3 carbon atoms).

TFA is primarily formed through the photochemical degradation of so-called "F-gases", such as the refrigerants HFC-134a and HFO-1234yf. It can also be produced through the degradation of pharmaceuticals and pesticides containing trifluoromethyl moieties, such as fluazinam. This has led to increased interest in the relationship between TFA and the emerging concept of "PFAS pesticides." The role of PFAS pesticides as significant sources of TFA contributing to local and regional contamination of surface and groundwater is currently an area of active scientific investigation.

While TFA is not classified as bioaccumulative, it can concentrate in plants—particularly in above-ground biomass—and can therefore be found in plant-based foods. In the PAN/Global 2000 report a total of 49 wines were analyzed, covering red and white varieties, both organic and conventional, from various EU countries, with vintages spanning from 1974 to 2023. No TFA was detected in wines produced prior to 1988. However, between 1988 and 2015, TFA concentrations increased significantly, ranging from 13 000 to 40 000 ng/l. A dramatic rise was then observed in wines from the 2021–2023 vintages (n=39), with an average concentration of 122 000 (max 320 000 ng/l). Samples with elevated TFA levels (>110 000 ng/L) also tended to contain higher levels of pesticide residues. The limited number of organic wine samples did not show significantly different TFA concentrations compared to the conventional ones.

These findings align with prior research conducted by Eurofins in collaboration with Örebro University (Sweden; see link below), which reported average TFA concentrations of 34 000 ng/l in orange juice samples where TFA was detected—likely a result of bioaccumulation in the fruit. TFA was found in 12 out of 14 conventional orange juices and in one of seven organic samples. Elevated TFA levels were also observed in apple juice, with an average of 6 200 ng/L.

Additionally, Eurofins has investigated TFA levels in drinking water (see publications link). In Sweden and Norway (n = 32), concentrations ranged from 70 to 720 ng/L, with an average of 280 ng/L. In Denmark, TFA levels were generally below the limit of quantification. In continental Europe, concentrations of up to 2 700 ng/l (Paris) were observed. Three EU countries have established guideline values for TFA in drinking water: Germany (60,000 ng/l), Denmark (9 000 ng/l), and the Netherlands (2 200 ng/l).

Eurofins offers analytical services for TFA and other ultrashort-chain PFAS in wine and other beverages as well as water (see table below). The required sample volume is 2 × 100 mL in our PFAS bottles for water. Products like, wine, beer, juice and bottled water can preferably be submitted in original consumer packaging. For more information, please refer to our information sheet (link below).

For inquiries regarding PFAS analysis, please contact Eurofins Food & Feed

Links

Eurofins flyer
Eurofins publications
PAN/Global 2000 report