Question for FOODIE or Experienced Winemaker.

[wineseven]

Foodie.

Thanks for your time and knowledge.

I don't think I have hydrogen sulfide build up nor mercaptan. The wine had a clean, somewhat pleasing yeast character in the nose from the time we tasted even before the basket press.

The small batch in 1/2 gal jug had the same happening, but now (negative airlock pressure over tonight) it is clean and gorgeous.

I know you understand my concerns. I simply don't want to go through the mercaptan treatment or racking if I am not absolutely certain I have to, in order to 'save' the wine.
My instinct based on limited experience and knowledge tells me to wait and see. What is the latest I can address this potential flaw, if any?

Is there a place I can send or bring a sample for professional evaluation? I am aware of test labs I can send my sample to and I intend to do it. What I need to have them to test for to be absolutely sure the wine is fine?

Any suggestions? Places or experts near me? I am in Los Angeles area. Would you be willing to sample the wine your self?

Thank you again.

Roman