Short answer, no. Wine must doesn’t have nearly the buffering capacity of beer wort, so it doesn’t take as much acid to drop the pH to really low levels. A better measure for the acidity of wine is titratable acidity, or TA. Do you have a TA kit? That’ll give you a better indicator.
More importantly, how does it taste? If the wine is still young, it’ll have some carbonic acid, which will reduce as the carbon dioxide off-gasses. How did you measure pH? Strips or calibrated pH meter? Strips can give you an erroneously low measurement.
Malolactic fermentation is actually pretty tough to get going with oenococcus oeni. It seems to be a pretty sensitive microbe. You can also use pediococcus, which is a bit more robust. Both produce large amounts of diacetyl, which gives the “buttery” flavor reported from MLF. Might be ok in your wine, might not. And it really only works to increase pH if you have significant malic acid in your wine.
Not saying you shouldn’t try, but make sure you’re doing it for the right reasons.