What type of fermentation occurs after the predominant alcoholic fermentation in some wines?

The type of fermentation that occurs after the predominant alcoholic fermentation in some wines is malolactic fermentation. This process involves the conversion of malic acid, a sharp-tasting organic acid found in grapes, into lactic acid by the action of lactic acid bacteria. This transformation softens the wine, reducing its acidity and enhancing the mouthfeel, making it smoother and more palatable.

Malolactic fermentation is particularly important in the production of certain types of wines, such as many reds and some Chardonnays, where the goal is to give a rounder and creamier texture to the wine. This secondary fermentation often happens after the primary fermentation has completed and can add complexity to the flavor profile, contributing notes of butter, cream, or even subtle nutty flavors.

In contrast, other fermentation types mentioned, like carbonic fermentation, occurs before primary fermentation and is used to enhance fruity flavors in specific styles of wine. Aerobic fermentation involves the presence of oxygen, which is not typical or desired in winemaking, and fungal fermentation refers to processes involving yeast or molds that do not align with the standard methods employed in typical winemaking practices.