Malolactic in Kit Wines: Q. I heard Red Wines should go thru Malolactic conversion. How do I accomplish this? A. Stop!!! Don't do it! Most kits have been tartrate stabilized prior to concentrating. They contain a very high proportion of malic acid which if converted would result in a very high pH and a flabby unstable wine. Further, sorbate in kits reacts with the malolactic bacteria to produce hexadienol, basically a strong stinky odor of rotting geraniums.