The good news is that most wines that you can buy off the supermarket shelf don’t contain a lot of yeast cells; if they did, the wines would look cloudy and might even re-ferment in the bottle.
I have 7 gallons (26 L) of 2009 Chardonnay made from home-grown grapes. This was my first year of production from these vines and I did not use oak or MLF. Fermentation was normal and I clarified with bentonite, then cold stabilized. I recently tested it at 3.16 pH, 0.53 TA and 40 ppm SO2 and thought it was ready to bottle. However, a chilled sample (40 °F/4 °C) tasted slightly bitter…