terclim by ICS banner
IVES 9 IVES Conference Series 9 OIV 9 OIV 2024 9 Orals - Economy and law 9 “Q & A” of the european commission for labeling and desalcoholization for wines: european wine “soft-law”?

“Q & A” of the european commission for labeling and desalcoholization for wines: european wine “soft-law”?

Abstract

Recently, the European Commission seems to have inaugurated a new mechanism for regulating the wine sector. Through two communications, articulated in the form of “Questions & Answers”, concerning the new rules for labeling (24.11.2023) and dealcoholization of wine (15.01.2024), the Commission is not simply “explaining” the new rules but, in an approach close to the theory of “Circulaire Normative” established in comparative law, chooses among different interpretations and even adds Praeter Legem constraints. The paper examines the content of these texts, a priori of low normativity, and considers that they reveal a new regulatory model which may seem prima facie adapted to the specificities of the European wine sector but which, in reality, challenges cardinal principles of European law, such as legal certainty, institutional balance, transparency, and even subsidiarity. Hence the need to limit this practice. Finally, the paper questions the articulation of such a soft-law practice with the resolutions of the OIV.

Les « questions & réponses » de la commission européenne en matière d’étiquetage et de désalcoolisation des vins : du « soft-law » vitivinicole européen ?

Récemment, la Commission Européenne semble avoir inauguré un mécanisme inédit de régulation du secteur vitivinicole. Par deux communications, articulées sous forme de « Questions & Réponses », concernant les nouvelles règles d’étiquetage (24.11.2023) et de désalcoolisation du vin (15.01.2024), la Commission ne se contente pas « d’expliquer » les nouvelles règles mais, dans une démarche qui rappelle la théorie de la « Circulaire Normative » connue en droit comparé, choisit parmi différentes interprétations et même ajoute des contraintes Praeter Legem. Le papier examine le contenu de ces textes, a priori de faible normativité, et considère que nous sommes devant un nouveau modèle de régulation qui semble Prima Facie adapté aux spécificités du secteur vitivinicole européen mais qui, en réalité, remet en question des principes cardinaux du droit européen, tels que la sécurité juridique, l’équilibre institutionnel, la transparence et même la subsidiarité. D’où le besoin de circonscrire cette pratique. Enfin, le papier s’interroge sur l’articulation d’une telle pratique de soft-law avec les résolutions de l’OIV.

Le “domande & risposte” della commissione europea su etichettatura e dealcolazione dei vini: della “soft-law” vitivinicolo europeo?
Recentemente, la Commissione Europea sembra aver inaugurato un nuovo meccanismo di regolamentazione del settore vitivinicolo. Attraverso due comunicazioni, articolate sotto forma di “Domande & Risposte”, riguardanti le nuove regole di etichettatura (24.11.2023) e dealcolazione del vino (15.01.2024), la Commissione non si accontenta di “spiegare” le nuove norme ma, in un approccio che ricorda la teoria della “Circolare Normativa” nota in diritto comparato, sceglie tra diverse interpretazioni e addirittura aggiunge vincoli Praeter Legem. Il contributo esamina il contenuto di questi testi, a priori poco normativi, e ritiene che siamo di fronte a un nuovo modello normativo che sembra Prima Facie adattato alle specificità del settore vitivinicolo europeo ma che, in realtà, chiama in causa i principi cardine del diritto europeo, quali la certezza del diritto, l’equilibrio istituzionale, la trasparenza e perfino la sussidiarietà. Da qui la necessità di limitare questa pratica. Infine, il documento mette in discussione l’articolazione di tale pratica di soft-law con le risoluzioni dell’OIV.
Publication date: November 18, 2024

Issue: OIV 2024

Type: Article

Authors

Théodore Georgopoulos¹

¹ Université de Reims, 32 Rue de Betheny, Reims, France

Contact the author*

Tags

IVES Conference Series | OIV | OIV 2024

Citation

Related articles…

Les outils pour favoriser le renouvellement des générations en viticulture

French lawmakers have chosen the family-type winegrowing business as the benchmark for drafting the legal framework for winegrowing businesses and winegrowers. In france (source: msa), in 2022, there were 1,444 new winegrowers, an increase of 3% compared with 2021, representing 10% of new farm managers. The retention rate for winegrowers is 75% (up 13% on 2021), compared with 77% for all agricultural sectors (stable).

Health benefits of winemaking by-products: in vitro study of the phenolic profile and potential healthy properties

The wine sector plays a significant role in the international agri-food industry, with the winemaking process leading to the generation of considerable amounts of by-products. Among these by-products, grape pomace, is one of the most abundant resources, mainly finding application in the production of distillates, fertilizers, and animal feed.

New markers for monitoring “fresh mushroom aroma” in wine: A dual approach using microbiological and chemical tools from the vineyard to winery–A synthesis of recent research advances

The ‘fresh mushroom off-flavour’ has been recognized by the wine industry as an emerging defect since the 2000s. For many years, this off-flavour was not specifically characterized and rather grouped under ‘earthy’ and ‘musty’ taints. However, it has become increasingly problematic due to its rising prevalence. In some vineyards, incidents of this off-flavour now occur as frequently as once every five years. This trend may be associated with climatic changes affecting regions that are more prone to warm and wet seasons.

Exploring the dynamic between yeast mannoproteins structure and wine stability

Mannoproteins are macromolecules found on the surface of yeast cells, composed of hyperbranched polysaccharide negatively charged chains by mannosyl-phosphate groups, fixed to a protein core. during the alcoholic fermentation and aging on lees, these mannoproteins are released from the yeast cell wall and become the main yeast-sourced polysaccharide in wine. due to their techno-functional properties, commercial preparations of mannoproteins can be used as additives to better assure tartaric and protein stability.

Sensory study of potential kokumi compounds in wine 

Kokumi is a complex sensation perceived as enhanced palatability. Under the influence of kokumi substances, foods/beverages tastes become more flavorful with increased intensity, spread, continuity, richness, harmony, and punch which are the six related characteristics corresponding to the kokumi sensory concept (Yamamoto & Inui-Yamamoto 2023).