Color Stabilizers: Sulfur Dioxide SO2

Acrid gas produced when sulfur is burned

Used as a reducing bleach and can counter the effects of oxidizing bleaches, thus preserving color in fruits dried in the sun. Kills yeasts, molds, and bacteria.

Another   Sodium Bisulfite  NaHSO3

For you wine drinkers (read the labels....I found a wine that had the ingredients fish and eggs, ds)

Synonyms: Monsodium sulfite, sodium hydrogen sulfite, sodium sulhydrate, sulfurous acid, sodium salt

Description: Clear or milky white liquid with sulfurous odor

Used in almost all wines to preserve color. Without it oxidized wine would turn orange or brown and taste like raisins or cough sryup

Simon Quellen Field