Alcohol-free 0.0 wine is also wine: The Argentine Food Code incorporated the categories of alcohol-free and partially dealcoholized.

Wine has always been the alcoholic beverage obtained by the fermentation of grape juice. From when it was consumed in vessels in the Neolithic, over 7000 years ago, until now, it is a common drink in much of the world. In the last 150 years, however, that traditional definition has been called into question, and new consumption habits, as well as available technology, have tipped the balance. But alcohol-free wine is also wine. This was demonstrated in 1869 by a Methodist church priest named Thomas Welch, who managed to pasteurize grape must for the first time to sell this juice to his devotees. The technique gained strength and was perfected during the Prohibition era in the 1930s in the United States and eventually became established in recent decades, when new generations began to prioritize healthy beverages, traffic controls became stricter, and the industry had to adapt to what seemed inevitable. This happened in the major powers of the West and East, as well as in Europe. ...