Please recommend yeast for white american hybrid with muscat aroma

[Forbidden Garden]

Hello,
Maybe someone could suggest what yeast to use. Variety is called Varduva, it's Lithuanian variety, so i'm sure that nobody will know it here, but it has a muscat aroma, and labrusca genes: flesh is a gel-like ball. What yeast could let the muscat aromas shine beautifully?..

 

[salcoco]

71b will retain the aromatics. it also will metabolize about 40% of the malic acid in the wine.

 

[joeswine]

I would use a champagne yeast from Red Star.

 

[Steve Wargo]

I like the

Hello,
Maybe someone could suggest what yeast to use. Variety is called Varduva, it's Lithuanian variety, so i'm sure that nobody will know it here, but it has a muscat aroma, and labrusca genes: flesh is a gel-like ball. What yeast could let the muscat aromas shine beautifully?..

I like the 71B suggestion by @salcoco. I use D47 for my white wines. I think the D47 gives the end product a good body, aroma, mouthfeel, and taste. With that said the wine made with the D47 only started coming into its own after aging 9 months and kept getting better. The experience I've had with 71B is that the wines are drinkable 3 months earlier, and it does reduce the malic acid, and the taste is more fruit-forward.

 

[franc1969]

Hello,
Maybe someone could suggest what yeast to use. Variety is called Varduva, it's Lithuanian variety, so i'm sure that nobody will know it here, but it has a muscat aroma, and labrusca genes: flesh is a gel-like ball. What yeast could let the muscat aromas shine beautifully?..

I don't know which yeasts you have ready access to. ScottLabs has a reference sheet, the easily found yeast on that recommended list (for me) are QA23, D47 (both almost anywhere) or 58W3 (MoreWine). Those are all noted for reinforcing varietal characters. 71B (also almost anywhere) may not have the same aroma qualities, but would consume malic acid, produces fragrant esters. Scott Labs Yeast Choosing Guide