wine questions

[Bonnie]

I have some questions about some different wines and am not sure where to put ths post or if I am doing it right. So let me if I should do something different.
Question 1: I have a Cahrdonnay that it not through malo/lactic fermentation. I have done 2 chromotography tests on it and to date it has a spot of malic and of lactic. I have had constant heat on it (72 derees) for the past two weeks;before that it was at about 60. The ph is 3.4 and the TA is.563. My question is can I leave like this? If so, how do I bottle it so I don't have to worry about it going through m/l in the bottle. The other thing is I getting concerned about oxidation and don't like it being this warm. I haven't checked the so2 levels, but I'm sure they are low. Any thoughts are appreciated.
Question 2:
Does a protein haze cause any other kind of problems with wine other to make it cloudy?
Question 3:
Does anyone know anything about lactic bacteria? How can you test for it? How do you know if something has lactic bacteria or is just going through m/l?