Occurrence of Trifluoroacetic Acid in Wine and Its Relevance for Dietary Exposure and Human Health: A Narrative Review

Trifluoroacetic acid (TFA) is an ultrashort-chain perfluoroalkyl substance (PFAS) characterized by environmental persistence, water solubility, and a growing global presence, resulting primarily from the degradation of fluorinated compounds. Evidence suggests that plant-based foods may represent an underestimated exposure route, with wine emerging as a significant dietary source due to accumulation in soils, irrigation water, and plant uptake. This review provides an updated summary of the evidence on the environmental sources and temporal evolution of TFA in wine, its analytical detection, its contribution to dietary exposure, potential implications for human health, and current regulatory attention. A structured but non-systematic literature search was conducted using PubMed and Scopus, supplemented by European reports and monitoring data, and in accordance with SANRA guidelines. Evidence shows that TFA concentrations in wine derive from widespread environmental sources and have increased over time, from negligible levels before the 1970s to a marked increase in recent decades. Reported concentrations range from tens to several hundred µg/L, despite analytical challenges. Exposure estimates indicate that wine may contribute significantly to total dietary TFA intake in regular consumers. Although toxicological data suggest low acute toxicity, uncertainties remain regarding long-term exposure, and regulatory limits for TFA in foods and beverages are lacking.