Wineries confront rising scrutiny over chemical contaminants as regulations tighten in the United States and Europe

In recent years, wineries across the United States and Europe have faced growing scrutiny over the presence of volatile organic compounds (VOCs) and per- and polyfluoroalkyl substances (PFAS) in their production processes. These chemical compounds, now recognized as environmental contaminants, are drawing attention from regulators, industry professionals, and consumers concerned about sustainability and health.

VOCs are chemicals that evaporate easily at room temperature. While some VOCs contribute to the pleasant aromas found in wine, others can be harmful to both human health and the environment. In wineries, VOCs are released during cleaning operations, from solvents in paints or varnishes, and from combustion engines used within facilities. Ethanol and ethyl acetate, both natural byproducts of fermentation, are common VOCs in winemaking. However, industrial solvents such as toluene, xylene, acetone, and formaldehyde may also be present due to their use in maintenance and construction materials.

PFAS, often called “forever chemicals” because of their persistence in the environment, are synthetic compounds used for their resistance to water, oil, heat, and chemicals. They have been widely applied in non-stick coatings, waterproof materials, firefighting foams, and various industrial products. In wineries, PFAS can be found in hoses, gaskets, filters made from fluorinated polymers like PTFE or PVDF, anti-corrosive coatings on tanks and valves, synthetic corks, and packaging materials treated for moisture resistance. The risk with PFAS lies in their ability to migrate into wine or water used during production. Even at low levels, repeated exposure can lead to accumulation in the human body.

The health risks associated with these compounds are well documented. VOC exposure can cause eye and respiratory irritation, headaches, dizziness, fatigue, allergic reactions, and even increase cancer risk with long-term exposure to certain substances like benzene or formaldehyde. Workers in bottling lines or cleaning areas are particularly vulnerable if proper ventilation or protective equipment is lacking. PFAS exposure has been linked to hormonal disruptions, immune system impairment, increased cholesterol levels, liver and kidney toxicity, cancer risk after prolonged exposure, and developmental issues.

Environmental impacts are also significant. VOCs contribute to ground-level ozone formation and smog in urban or industrial areas during hot weather. Some VOCs play a role in global warming or ozone layer depletion. PFAS are extremely stable; they do not break down easily and can persist for decades in soil and water. Improperly managed materials or waste containing PFAS can contaminate groundwater used for irrigation or cleaning in vineyards.

Regulatory agencies have responded with stricter controls. In Europe, the Industrial Emissions Directive (2010/75/EU) sets limits on VOC emissions from industrial activities using solvents or producing large volumes of wine. Spain has adopted these rules through national legislation that requires wineries above certain thresholds to declare emissions and implement reduction plans. Occupational safety laws also set workplace exposure limits for hazardous chemicals.

For PFAS, the European Union is moving toward restricting their use in food-contact materials under Regulation (EC) 1935/2004. Drinking water standards now limit individual PFAS concentrations to 0.1 micrograms per liter and total PFAS to 0.5 micrograms per liter under Directive 2020/2184/EU—standards that affect wineries using groundwater for cleaning or irrigation. In the United States, the Environmental Protection Agency (EPA) is tightening regulations on PFAS in drinking water and food packaging.

To monitor compliance and protect workers’ health, wineries use laboratory techniques such as gas chromatography-mass spectrometry (GC-MS) for VOCs and liquid chromatography-tandem mass spectrometry (LC-MS/MS) for PFAS detection at very low concentrations. Portable sensors allow real-time monitoring of air quality inside production areas.

Wineries are adopting a range of strategies to reduce emissions of these contaminants without compromising wine quality. For VOCs, best practices include improving ventilation systems in bottling rooms or cleaning areas; using water-based paints and adhesives; substituting traditional solvents with low-VOC alternatives; minimizing product quantities; scheduling high-emission tasks outside peak hours; training staff on safe handling; and keeping detailed records of all products containing VOCs.

To address PFAS risks, many wineries now review all materials that come into contact with wine—hoses, gaskets, filters—and prioritize suppliers who certify their products as “PFAS-free.” Alternatives such as EPDM rubber or food-grade silicone replace fluoropolymer-based components where possible. Cellulose or polyethersulfone filters offer non-fluorinated options for wine filtration. Staff involved in purchasing or maintenance receive training on identifying PFAS-containing materials through technical data sheets.

Waste management is another focus area: separating old filters or gaskets suspected of containing PFAS prevents contamination of other waste streams.

Several wineries have reported positive results after implementing these measures. Those certified under environmental management systems like ISO 14001 or EMAS highlight improved indoor air quality for workers, reduced chemical costs due to more efficient use of products and ventilation systems, enhanced brand reputation among eco-conscious consumers and distributors, easier access to sustainable markets abroad, and greater adoption of clean technologies throughout their operations.

Equipment manufacturers are responding as well by offering explicitly labeled “PFAS-free” filters and membranes for enological use. Suppliers of hoses and gaskets now provide clear information about fluoropolymer content so wineries can make informed choices.

The shift toward reducing invisible contaminants like VOCs and PFAS is becoming a defining feature of modern winemaking. As regulations evolve on both sides of the Atlantic—and as consumer expectations rise—wineries that act early will not only comply with future requirements but also protect vineyard ecosystems and reinforce wine’s image as a healthy product rooted in responsible stewardship of land and people.

The challenge ahead is clear: identify all potential sources of these contaminants within winery operations; progressively replace problematic materials; demand migration certificates from suppliers; invest in staff training; ensure traceability throughout the supply chain; and integrate chemical sustainability into quality standards. By doing so now rather than waiting for mandatory compliance deadlines, wineries position themselves at the forefront of a new era—one where environmental responsibility goes hand-in-hand with producing wines that meet the highest standards of safety and excellence.