VINIFICATION PROCESS

Vinification process, which comprises a step for arranging a grape mass, a step for pressing the grape mass in order to extract the juice from the grapes of the grape mass and form a pressing liquid containing aromatic oxidizable constituents or aroma precursors made available in the pressing liquid by the pressing step. The process further comprises at least one first step for adding an amount of an enological product containing glutathione and ascorbic acid to the grape mass, before or during the pressing step, in which the ascorbic acid reacts with oxidizing compounds present in the pressing liquid, generating oxidizing reaction products according to a first antioxidant action and in which the glutathione reacts with oxidizing compounds present in the pressing liquid and simultaneously reacts with the oxidizing reaction products generated from the oxidation of the ascorbic acid according to a second antioxidant action and inhibits the action of oxidase enzymes, according to a simultaneous antioxidase action. The antioxidant actions and the antioxidase action protect the aromatic oxidizable constituents or aroma precursors contained in the pressing liquid from oxidation. Also forming the object of the invention is the use of an enological product comprising glutathione and ascorbic acid as antioxidant and antioxidase additive for a grape mass before or during its pressing in a vinification process in accordance with the present invention.