Hello Folks, Looking for opinions / help reading this Malo (Chromatography) result. Wine 1,2 and 5 are look done, questions are; 1) Wine 3 (Chardonnay) - looks "partially" done, but is it actually going through Malo at all? 2) Does the presence of some indication at the Lactic level indicate that Malo is started or is there always some indication at Lactic level due to presence of Lactic acid before introduction of Malo yeast? 3) Same as above, would you expect "no" indication of Lactic if Malolactic fermentation had not started? We're just not sure if the Chardonnay is actually in Malo or not. We typically see some very tiny but consistent bubbling in our reds during Malo, but see no perceptible activity at all in the Chardonnay. FYI - the Malo was conducted post primary fermentation (wine was dry at start of Malo), malo yeast was VP41 (with appropriate nutrients). Batch size is 30 gallons. We did conduct a more recent test (11-29-19) with a very similar indication, maybe slightly less Malic in the Chardonnay, but very hard to see any difference (also only 2 weeks between them - see pics and dates on pics. (wine 3 is our focus right now) Opinions? Thank you very much.