I think the problem is in your understanding of what extended
maceration (EM) means. EM is conducted *after* alcoholic fermentation
is *complete*. Thus, there can be no "secondary (alcoholic)
fermentation" after EM. You can (and usually would) certainly conduct a
MLF after EM.

Ben

> I have a question about extended maceration. Let's say that you are
> making a red wine and you are not doing extended maceration. Then,
> after the primary fermentation slows down, you press the grapes and
> then you store in carboys for secondary fermentation. Now let's say
> that you want to do extended maceration. You wait for the primary to
> slow down, then you just keep the must in the fermenter and continue to
> punch down the cap, except that you cover the thing with CO2 after
> every time so that the must is not in contact with oxygen. So my
> question is this, after you are done with extended maceration and you
> press the grapes, do you still go to a secondary fermentation or do you
> cold stabilize it, or just store it? Thanks.