Which additional winemaking methods may winemakers use to maintain varietal flavours in Eiswein?

Using carefully selected yeast for fermentation in Eiswein is a crucial method that winemakers can utilize to preserve and enhance varietal flavors. Yeasts play a significant role in the fermentation process, as they are responsible for converting sugars present in the grapes into alcohol. Certain yeast strains can contribute to the expression of specific flavors and aromas that are characteristic of the grape variety used. By opting for yeast that complements the natural profile of the grapes, winemakers can ensure that the unique traits of the varietal are maintained, allowing the Eiswein to showcase its inherent qualities.

In contrast, directly fermenting on new oak can impart woody and toasty notes that can obscure the pure fruit flavors typical of Eiswein, which is meant to emphasize the sweetness and aromatic complexity of the frozen grapes. Avoiding temperature control during fermentation might lead to undesired fermentation rates and flavor profiles, resulting in loss of varietal characteristics. Similarly, macerating with skins for extended periods can introduce tannins and colors that can mask the delicate flavors of the fruit, which is counterproductive in a style like Eiswein that seeks to highlight the varietal expression.

Thus, the choice of using carefully selected yeast is a foundational strategy in Eiswein production to maintain the desired varietal flavors while