In a process for making wine without the addition of sulphur products, must is extracted in the usual way from pressed grapes; this must is then de-slimed or clarified as required, and fermentation is initiated, if necessary by warming the must and/or by adding yeast and/or by mixing a must that is already fermenting into the new must, when the fermented product is then processed further without the ingress of air. In place of sulphur products, products that contain starch, such as products from grape pips, preferably grape-pip meal, and elements of the grapes that protect against oxidation, preferably anthocyaninines and/or anthocyanogenes, are added before, during, or after fermentation in order to prevent browning or oxidation.
