Reddit mentions of Wine Analysis and Production

>Reduce sulfites without reducing efficacy

If you're asking this question I think you need to do some more research on the nature of sulfites and sulfite chemistry in wine. I recommend this book as the definitive work on wine chemistry.

>Different tablet size, bigger or smaller

I don't see how this would make any different. You crush up the tabs before adding them. Bigger or smaller makes no difference. Or do you mean different doses/rates? That could be handy, I guess.

>Different tablet dissolution rate, faster or slower

You want the sulfite to dissolve immediately. Sulfite has very good solubility at the concentrations and temperatures found in winemaking.

>Better tablet quality

Sometimes you get a broken tablet, but it's not really that big of a problem.

>Include other desired additives

Maybe sorbate?

>Increased shelf life

The tabs are pretty shelf stable. Not really an issue.

The problem you'll come up against is that campden tabs and sulfites are cheap. Anything you do will raise the price and probably not be competitive. These additives are more like a commodity, not a high-value product. Unless you provide some sort of huge breakthrough or step change, I don't see this going anywhere. There are already sulfite tablets on the market which dissolve with effervescence like alka-selzer tablets. But they are a niche thing mainly used for sulfite additions to barrels. Even then, they are much more expensive than just making up a concentrated sulfite solution in water and dosing barrels with that.

If you really want to make some money come up with a product that effectively removes tartrates from the inside of stainless steel tanks.