Vino desalcoholizado: entre la tradición y la innovación

Abstract

La presente tesina analiza el estatus jurídico del vino desalcoholizado y parcialmente desalcoholizado, en el marco de las regulaciones nacionales de Uruguay y Argentina, y de las directivas internacionales de la Organización Internacional de la Viña y el Vino (OIV). Se parte del interrogante central sobre si dichos productos pueden ser legalmente considerados como

This thesis examines the legal status of dealcoholized and partially dealcoholized wine within the national regulatory frameworks of Uruguay and Argentina, as well as under international guidelines from the International Organisation of Vine and Wine (OIV). The central question is whether such products can be legally classified as “wine,” given they undergo a process of alcohol removal after fermentation. The study analyzes existing legislation, identifies regulatory gaps, and explores interpretive challenges at both the national and regional (Mercosur) levels. It also assesses the technical criteria used by regulatory bodies and the legal classification of wine categories. The research employs a qualitative methodology, based on official legal sources, academic literature, and comparative studies. The findings suggest that legal recognition of dealcoholized wine as a genuine category requires clear regulatory definitions aligned with international standards, while also balancing tradition and innovation in the wine industry. The paper emphasizes the need to adapt legislation to new consumer trends and ensure food safety and legal certainty. It proposes regulatory guidelines that preserve the cultural heritage of wine, promote productive innovation, and protect consumer rights.