Some "Lactobacillus" and "Pediococcus" species (particularly "P. damnosus" and "P. pentosaceus") have the potential to synthesize polysaccharides that add an oily viscosity to the wine. In the case of "Lactobacillus", some of these saccharides may be glucans that can be synthesized from glucose present in the wine as low as 50–100 mg/l (0.005 to 0.01% residual sugar) and afflict seemingly "dry" wines. While "ropiness" can occur in the barrel or tank, it is often observed in the wines several months after they are bottled. Wines with pH levels above 3.5 and low sulfur dioxide levels are at most risk for developing this fault.