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during the fermentation of the wort. Sulfur Dioxide helps to increase an ale's shelf life; however, it naturally occurs in foods when they become old, so many people react negatively to its smell and can even be viewed as an allergen in some countries. During the stages of fermentation of ale, the production of SO2 works as an antioxidant, a preservative, and, in addition, it works to fight bacteria. Throughout the fermentation process, one of the ways in which brewers can control the levels of SO2 is through temperature during brewing, and another

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