Yes, SO2 is one of the many compounds that will react with oxygen, and
it is used in fairly small quantites in making many wines. However, it
can be rather unpleasant in taste and smell if much is used. Also it may
cause health problems for a few people. I doubt if it would be approved
for use in food if it were just now being introduced. However use goes
back long before most countries had many laws concerning food additives.
The bright red "Maraschino" cherries sold in the US for food decoration
when I was young often reeked of SO2. Ascorbic acid also will combine
with oxygen. It often is added to fruit before freezing to prevent
browning. Ascorbic acid, aka Vitamin C, is needed by all of us and
tolerated in fairly large amounts. However it is not as good a
disinfectant as SO2.

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