How do you know if it’s too late to add MLF?

Before you set about making any major changes to this wine, make sure that when you taste you are not tasting a sample that has a lot of dissolved carbon dioxide gas in it. Tiny bubbles can be refreshing in a white or pink wine, but they can contribute to a sense of sharpness and a perception of increased acidity, essentially because dissolved carbon dioxide gas (+ water=carbonic acid) will actually decrease the pH of the wine. To de-gas a tasting sample, simply seal up about 100 mLs in a small jar or bottle and shake vigorously, then release the seal on the container, “burping” your wine of its dissolved gas. Repeat two or three times or until the wine isn’t foaming so much anymore. Then pour into a glass and swirl, sip and spit. Also, try tasting at a higher temperature. Anything below 45 °F (7 °C) can increase the perception of acidity. You are doing a lot of things right to get that bright fruit to show through, namely racking, cleaning the wine up with bentonite and cold