Wine has long been a symbol of sophistication, celebration, and relaxation. From vineyard tours to candlelit dinners, it’s often associated with nature, tradition, and wellness. However, a closer look uncovers the hidden dangers in wine. A recent report reveals that wine is not just about ethanol; today’s bottles are also tainted with toxins like trifluoroacetic acid (TFA) and synthetic pesticides, posing significant risks to both health and the environment.

The findings force us to confront the polished image of wine and reconsider its real impact. Below, we explore these “hidden dangers in wine,” how they’ve arisen, and what they mean for consumers and the planet.

Toxic Truths Unveiled

A groundbreaking report from PAN Europe (Pesticide Action Network Europe) investigated 49 wines from ten European countries. Their findings reveal an alarming rise in TFA contamination. Known as a persistent and toxic chemical derived from PFAS (per- and polyfluoroalkyl substances), TFA builds up in water, soil, plants, and now, wine.

Elin Engdahl, an expert on environmental toxins at the Swedish Society for Nature Conservation, highlighted the gravity of this contamination. “We are seeing an explosive increase, especially in the last ten years,” she stated.

Key findings of the report include:

• Wines produced between 2021 and 2023 contain an average of 122 micrograms of TFA per litre.
• Some bottles spike to over 300 micrograms per litre.
• Wines from earlier vintages, particularly before 1988, were completely free of TFA.

“TFA is found all over the planet today. We have high concentrations in water, soil, plants, and even human blood,” explained Ioannis Liagkouridis, a PFAS researcher at the Swedish Environmental Institute IVL.

These concerning levels demand urgent attention, as TFA meets the criteria for posing a risk to vital planetary boundaries.

How Did These Dangers Arise?

The Rise of TFA

The origin of TFA contamination lies in a phenomenon called “regrettable substitution.” Decades ago, industries replaced ozone-depleting substances with alternative chemicals used in refrigeration and air conditioning. These replacements, thought to be safer, break down into TFA over time.

Without natural systems to degrade it, TFA has quietly pooled in our ecosystem, infiltrating everything from rainwater to wine. The PAN Europe study highlights how this widespread contamination now affects even organic wines. Though generally cleaner than conventional wines, organic wines are not immune. Environmental pollution is simply too pervasive.

Synthetic Pesticides

Perhaps even more concerning is wine’s simultaneous contamination with synthetic pesticides. Wines with high TFA levels often contain up to eight different pesticide residues. These pesticides are linked to cancer, neurological disorders, and reproductive harm.

Despite this, industrial farming practices continue to rely heavily on these harmful chemicals to ensure higher crop yield and profitability. Even those marketed as the pinnacle of elegance and quality are not exempt.

Experts like Engdahl express deep concern over the scale of the problem. “We know it is a substance with potentially harmful properties. That worries me.”

Hidden Dangers in Wine Continue

Despite the evidence, there is a glaring lack of regulation. The European Union has yet to introduce common legislation surrounding TFA levels in food and drink. For now, individual countries such as the Netherlands have created guidelines, like a health-based value of 2,200 nanograms per litre in drinking water. While useful, these are rare exceptions.

The report provides a chilling comparison. Wines currently contain levels far above what is safe in drinking water, though wine is not consumed as frequently. Yet given the potential for such harmful toxins to accumulate in the body, concerns grow.

The Wine Industry’s Role

The wine industry has been complicit in perpetuating these hidden dangers, largely to protect profits. Traditionally seen as a natural and artisanal product, wine relies on a strong public image. Yet, this façade hides heavy use of toxic chemicals.

Big Wine has kept quiet despite knowing about these issues and shows little incentive to change. Even organic practices can only mitigate the problem to a certain extent because previously industrial farming practices have already poisoned the soil they now harvest upon.

The PAN Europe report sheds much-needed light on the industry’s priorities. Wines marketed as luxury or eco-conscious products often fail to meet basic safety expectations.

These revelations demand that producers and regulators take responsibility. Without systemic change, both human health and the planet face dire consequences.

A Call for Awareness

If high-quality wines cherished by consumers worldwide can harbour hidden dangers, what does that mean for the future of food and drink production? This issue is a wake-up call for all stakeholders, from policymakers to everyday consumers.

While systemic solutions require time, we can start by demanding greater transparency and accountability within the wine industry. Only through widespread awareness can we hope to protect our health and safeguard the environment.

Takeaway

The next time you raise a glass, consider what lies beyond the alluring aroma and lush taste of your wine. Behind its elegance may be a host of hidden dangers. From TFA contamination to pesticide residues, the reality is sobering.

The findings of PAN Europe’s report remind us that what we consume has far-reaching consequences—for us, for the environment, and for future generations. Awareness and informed choices are the first steps toward meaningful change. See more