Industrial Titration

I couldn’t find any good industries that use titration. i only find the wine industry and juice industry but none of their pages said anything helpful. For the wine company they use titration to take away a little bit of concentration of SO2 (sulfur dioxide is an important additive to wine to prevent spoilage and also serves to regulate its acidity) they take acids away because they can have more than.

Wine Style	Recommended Acidity Range
Dry White Wine	0.65 % - 0.75 %
Sweet White Wine	0.70 % - 0.85 %
Dry Red Wine	0.60 % - 0.70 %
Sweet Red Wine	0.65 % - 0.80 %
Sherry Grape Wines	0.50 % - 0.60 %
Non-grape White Wines	0.55 % - 0.65 %
Non-grape Red Wines	0.50 % - 0.60 %

http://www.grapestompers.com/articles/measure_acidity.htm

Wines have a lot of different kind of acids and they have to take some away to make a perfect one. Acidity provides the crisp, slightly tart taste of wine on your palate. Too little acid, and your wine tastes flabby and non-committal. Too much acid, and your taste buds scream for relief.

I couldn’t find any equations for wine if find this equation REDOX reaction: H₂SO₃ + I₂ → H₂SO₄ + 2 HI but I don’t if it’s helpful. http://www.mbhes.com/so2_in_wine.htm

http://www.mbhes.com/auto_titrators1.htm

For juices I found that you need titration to take some of the vitamin C because is really concentrated.