Will brewing weiss bier on the union set accentuate the yeast character?

Part 3 of the Oktoberfest series. Weissbier is a yeast forward beer so what would happen if we fermented it in the Union set? Will it bring the yeast derived flavours eg Clove, Banana, bubblegum etc to the forefront and emphasise them? or will it soften the beer like it does with IPAs Watch as Richard brews the a TAP 7, assembles the union set, looks into the history of Weisbier and does another decoction mash Then we taste test it together with a bottle of real Schneider Weisse TAP 7