What type of wine does malolactic fermentation commonly occur in?

Malolactic fermentation is a process that typically occurs in white wines and some red wines, making this the correct choice. During malolactic fermentation, malic acid, which is naturally present in grapes, is converted into lactic acid by specific bacteria. This transformation softens the acidity of the wine, resulting in a creamier mouthfeel and adding complexity to the flavor profile.

In white wines, particularly those made from grape varieties such as Chardonnay, malolactic fermentation is often employed to enhance texture and develop buttery, nutty flavors. In red wines, while not all undergo this process, many do, especially those that benefit from a smooth, rounded texture.

The other options do not accurately reflect the prevalence of malolactic fermentation. Dessert wines predominantly maintain higher levels of acidity and sweetness and typically do not undergo this transformation. While some sparkling wines can undergo malolactic fermentation, it is not a universal characteristic, as many are made in a way to preserve fresh acidity. Furthermore, limiting malolactic fermentation to only traditional red wines excludes many important styles and varieties that also utilize this technique in winemaking. Hence, generally speaking, white wines and some red wines are the main wines that undergo malolactic fermentation.