Most "Pediococcus" species are undesirable in winemaking due to the high levels of diacetyl that can be produced, as well as increased production of biogenic amines that has been implicated as one potential cause for red wine headaches. Many species of "Pediococcus" also have the potential to introduce off odors or other wine faults to the wine such as the bitter-tasting "acrolein taint" that comes from degradation of glycerol into acrolein which then reacts with phenolic compounds in the wine to produce a bitter-tasting compound.