Per and Polyfluoroalkyl substances (PFASs) are the group of around 1000 synthetic 'forever chemicals'. They were given this description because they persist in the environment. PFASs are produced for a variety of uses, including making commercial products, non-stick and/or stain and water resistant. Products include, clothing, carpeting and even some containers for 'fast foods'. When ingested by humans (and other animals), they increase the risks of cancers and inherited disorders. PFASs are becoming pretty ubiquitous. The Pesticide Action Network Europe tested 49 bottles of wine. The tests revealed, that wines produced after 2010, showed a steep rise in trifluroacetic acid contamination. Trifluroacetic acid is a breakdown product of PFASs. This contaminant is absent from wines, produced prior to1988 (https://www.theguardian.com/environment/2025/apr/23/alarming-increase-forever-chemical-tfa-european-wines). It looks as if wine drinkers, wanting to sensibly avoid increasing their 'forever chemicals' intakes, will have to purchase older vintages. These will, of course, eventually run out.
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