Which flavors can be perceived from fusel alcohol?

Fusel alcohols are higher alcohols produced during fermentation, and they can contribute distinct flavors to beer. In the context of the provided choices, rose, almond, and wine are the flavors that can be attributed to fusel alcohols.

Rose typically relates to the floral characteristics that fusel alcohols can impart. These alcohols, particularly when produced in excess, can exhibit aromatic qualities reminiscent of certain floral notes. Almond is another flavor that can arise from specific types of fusel alcohols, particularly isoamyl alcohol, which can subtly mirror almond-like notes. Finally, the connection to wine can come from the fact that fusel alcohols share similarities with the higher alcohols found in wine, contributing to an overall perception of richness and complexity.

Other options contain flavors that are less directly linked to the characteristics of fusel alcohols. They may include flavors more typically associated with malt characteristics or other fermentation by-products, which do not connect as clearly to the profile of fusel alcohols as rose, almond, and wine do.