Brussels, 21/12/2012 (Agence Europe) - European researches have made progress towards finding an alternative to adding sulphur dioxide to red wine and other foodstuffs, such as dried fruit, holding out the hope of making future festive seasons healthier for millions. Sulphur dioxide (SO2), labelled E220 on food packets, is used as a preservative for certain dried fruits and as an antimicrobial and antioxidant in winemaking. While SO2 can be tolerated by most people in small quantities, it...