Which winemaking practice might negatively affect the varietals of Eiswein?

Utilizing malolactic fermentation might negatively affect the varietals of Eiswein because this process converts sharp malic acid found in grape juice into softer lactic acid, which can significantly alter the wine's flavor and aromatic profile. Since Eiswein is prized for its crisp acidity and concentrated fruit flavors, the introduction of lactic acid through malolactic fermentation can lead to a loss of the varietal characteristics that are essential to the uniqueness and quality of the wine.

The integrity of the varietal expression is crucial in Eiswein production, as it relies on the purity of the grape's natural flavors and acidity. Any process that modifies these fundamental qualities, such as malolactic fermentation, could compromise the intended style and profile of the finished wine. This practice is generally avoided in Eiswein production to maintain its distinctive and vibrant attributes.