Trifluoroacetic acid (TFA), the chemist forever more widespread, not only contaminates the water of the European tap, but is also present in the wine, at much higher levels of concentration. The main cause are pesticides that use pear and polyfluoroalquilo substances (PFA), whose active molecules break down to create TFA. Even more worrying, since the 2000s, TFA levels in the wine have increased at an alarming speed, after a curve that indicates an exponential growth in all aspects. These are the main findings of a study published on Wednesday, April 23 by the European Branch of the Pesticide Action Network (PAN).
In the 49 bottles that the organization tested, including red, white and pink wines from 10 countries of the European Union, all harvests harvested after 1988 contained TFA, while none of the oldest crops (from 1972, 1979 and 1982. And 1982. From 1988 to 2015, TFA concentration levels increased from 13 micrograms per liter (µg/l) to 40 µg/l. Pronounced: The 39 crops in the sample that were harvested from 2021 to 2024 contained an average TFA concentration of 122 µg/l.
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