Nope. I mean, I suppose that there are winemakers that would put adjuncts into their products to achieve those notes but generally those scents and tastes are flavours created in the fermentation/storing process.
Much in the same way that you'd taste chocolate or coffee in Beamish/Guinness even though those items are not in the recipe - it's because of the grain profile and the malting. Likewise pineapple or grapefruit flavours in a pale ale because of hop profiling. I've had American pale ales that taste like Lilt merely by being brewed with the correct malts and hops like Mosaic, Centennial or Cascade.
Again - beer brewers do add flavour adjuncts to their beers to force these flavours/aromas but then it must be stated on the ingredients. Then it's a fruited beer or some other such bollocks.
If you watch the documentary, "Somm", then you'll get a very good idea of it. One lad says that the wine he's sniffing smells like "a can of freshly-opened tennis balls".
If you are genuinely interested in this (and I can't tell if you're taking the piss or not so I'll assume that you are genuine) then the book "Wine Folly" is a great read. It's how I taught myself about wine during the first Covid lockdown.
