Winemakers tend to prefer "O. oeni" for several reasons. First, the species is compatible with the main wine yeast "Saccharomyces cerevisiae", though in cases where both MLF and alcoholic fermentation are started together, the yeast most often outcompetes the bacterium for nutritional resources which may cause a delay in the onset of malolactic fermentation. Second, most strains of "O. oeni" are tolerant to the low pH levels of wine and can usually deal with the standard alcohol levels that most wines reach by the end of fermentation. Additionally, while sulfur dioxide levels above 0.8 molecular SO2 (pH dependent but roughly 35-50 ppm) will inhibit the bacteria, "O. oeni" is relatively resistant compared to other LAB. Finally, "O. oeni" tends to produce the least amount of biogenic amines (and most lactic acid) among the lactic acid bacteria encountered in winemaking.