What type of wine is most likely to result from malolactic fermentation?

Malolactic fermentation is a process commonly used in winemaking, particularly for certain types of white wines. This process involves the conversion of malic acid, which can impart a sharp taste, into lactic acid, creating a smoother and creamier mouthfeel. In addition to softening the acidity, malolactic fermentation can also introduce buttery or creamy flavors, resulting in a more complex wine.

Full-bodied white wines, such as Chardonnay, often undergo malolactic fermentation to enhance their texture and flavor profile. This is especially prevalent in wines that are oaked, where the integration of the buttery notes complements the richness imparted by the wood aging.

The other types of wines listed tend to either not undergo malolactic fermentation at all or do so to a much lesser extent. For example, dry red wines may undergo malolactic fermentation, but it is more common in the production of whites. Sweet sparkling wines typically retain higher levels of acidity to preserve their freshness, which does not align with the softening effects of malolactic fermentation. Rosé wines generally aim for brightness and fruitiness rather than the roundness associated with malolactic fermentation, making them less likely candidates for this process. Thus, full-bodied white wine is the type