Based on degradation experiments, the defining mark of a moenomycin is the presence of the 25-carbon alcohol moenocinol or diumycinol upon hydrolysis of the lipid tail; these alcohols originate from the L1 or L2 lipid respectively in the figure.[4] These two structures are the only observed lipid tails within the moenomycin family, with AC326-α being the only known for producing diumycinol.[5]