Which aroma is associated with heat damage in wines?

The aroma associated with heat damage in wines is often a lack of fruit character. When wines are exposed to excessive heat, the delicate aromas and flavors that contribute to the wine's overall fruitiness can degrade or dissipate. This results in a wine that lacks the fresh and vibrant characteristics expected from a well-made wine, leading to a more muted or flat profile. Heat damage can also lead to oxidation or the development of off-flavors, further diminishing the wine's quality.

In contrast, floral notes, rich spices, and citrus fruits are not typically linked to heat damage but rather represent desirable aromatic qualities in various wine styles. Floral aromas can enhance the complexity of certain white wines, while citrus fruits are often found in several fresh and zesty white wines, and rich spices may be characteristic of certain varietals or regions known for complex flavor profiles. Therefore, the correct response regarding heat damage is centered on the noticeable absence of fruit character rather than the presence of specific aromas.