Information on the page you linked to - while no completely off - doesn't look OK to me.
Wine oxidation means oxidation of ethanol, when it is oxidized to acetic acid, pH goes down. No need for SO2 in this process. Actually SO2 is there to slow down the oxidation, as it help keep amount of bacteria responsible for oxidation down.
Sulfite can be oxidized to sulfate, but this is a very slow process.