Every yeast is different, although there may be some similarities they are refined from different cultures, Each for it's specific nuances, some desirable traits are often offset by non preferred traits, and possibly even undesirable. It is imperative when selecting yeast that one understands all aspects. This is why general purpose, or durable yeasts such as EC-1118 are recommended when an absence of all information is available.
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With that said, for most general purpose wine making, you can hardly go wrong with Lalvin EC-1118
I don't fundamentally disagree, (more about that in a moment) but if I had my druthers I would argue that the best thing to do is bench test. That means to make one batch of must and divide that batch into three or four carboys and pitch a different yeast into each carboy and see which yeast produces the outcomes you prefer.
When I first started wine making I tended to use champagne type yeasts like EC-1118 and as you say, those are work horses and you really cannot go wrong... except that if you are really looking for something more nuanced you lose that with that kind of yeast. 71B , for example, is said to have an affinity to malic acid and I tend to use that when I make cider. I think it's also great with honey. In my (albeit limited) experience I have never found that that yeast produces hydrogen sulfide under normal conditions or that it autolyses to produce off flavors and aromas. But it ain't a killer yeast.. (it plays well with other yeasts in a way that EC-1118 will not)
I also made a batch of banana wine with 71B and I was surprised at how nicely complex the flavors turned out
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