Vinification process, which comprises: - a step for arranging a grape mass; - a step for pressing said grape mass in order to extract the juice from the grapes of said grape mass and form a pressing liquid containing aromatic oxidizable constituents or aroma precursors made available in said pressing liquid from said pressing step; characterized in that it further comprises: - at least one first step for adding an amount of an enological product containing glutathione and ascorbic acid to said grape mass, before said pressing step, in which said ascorbic acid reacts with oxidizing compounds present in said pressing liquid, generating oxidizing reaction products according to a first antioxidant action and in which said glutathione reacts with oxidizing compounds present in said pressing liquid and at the same time reacts with the oxidizing reaction products generated from the oxidation of said ascorbic acid according to a second antioxidant action and inhibits the action of oxidase enzymes, according to a simultaneous antioxidase action, said antioxidant actions and said antioxidase action protecting said aromatic oxidizable constituents or aroma precursors contained in said pressing liquid from oxidation; wherein said at least one first step for adding an amount of said enological product is carried out during said step for arranging a grape mass and precedes said pressing step; wherein said step for arranging a grape mass comprises a step for collecting grapes adapted to define said grape mass, a step for arranging, in a transport container, said grape mass defined by the collected grapes and a step for transferring said grape mass arranged in said transport container to a place for processing and said at least one first step for adding an amount of said enological product is carried out during said step for arranging of said grape mass in said transport container, in order to prevent that the accidental breakage of part of the grapes, due to the mechanical stresses to which the grapes are subjected, can expose oxidizable constituents to oxidation; wherein during said at least one first adding step, said glutathione is added to said grape mass by means of said enological product in an amount comprised between 10 and 50 ppm with respect to the mass of said grape mass; wherein during said at least one first adding step, said ascorbic acid is added to said grape mass by means of said enological product in an amount comprised between 40 and 80 ppm with respect to the mass of said grape mass. - a step for arranging a grape mass; - a step for pressing said grape mass in order to extract the juice from the grapes of said grape mass and form a pressing liquid containing aromatic oxidizable constituents or aroma precursors made available in said pressing liquid from said pressing step; - at least one first step for adding an amount of an enological product containing glutathione and ascorbic acid to said grape mass, before said pressing step, in which said ascorbic acid reacts with oxidizing compounds present in said pressing liquid, generating oxidizing reaction products according to a first antioxidant action and in which said glutathione reacts with oxidizing compounds present in said pressing liquid and at the same time reacts with the oxidizing reaction products generated from the oxidation of said ascorbic acid according to a second antioxidant action and inhibits the action of oxidase enzymes, according to a simultaneous antioxidase action, said antioxidant actions and said antioxidase action protecting said aromatic oxidizable constituents or aroma precursors contained in said pressing liquid from oxidation; wherein said at least one first step for adding an amount of said enological product is carried out during said step for arranging a grape mass and precedes said pressing step; wherein said step for arranging a grape mass comprises a step for collecting grapes adapted to define said grape mass, a step for arranging, in a transport container, said grape mass defined by the collected grapes and a step for transferring said grape mass arranged in said transport container to a place for processing and said at least one first step for adding an amount of said enological product is carried out during said step for arranging of said grape mass in said transport container, in order to prevent that the accidental breakage of part of the grapes, due to the mechanical stresses to which the grapes are subjected, can expose oxidizable constituents to oxidation;