I made some from juice that were started in May and bottled in January, Malbec, Carmenere and Cab Sav. they were fine in January and February but now in May they have developed carbonation. i assume it is MLF that took place in the bottle due to the cold temps that were around this winter. if i shake it up and let the bubbles dissipate the wine is still very good. how can i avoid this and what is the best way to fix it?