Dr. DeBolt is eager to improve our knowledge of the key chemical components that determine quality in alcoholic beverages. As a graduate student specializing in viticulture, he divided his time between the University of Adelaide and the University of California, Davis. With both institutions based in prominent wine-growing regions, he was able to conduct groundbreaking research, discovering the tartaric acid pathway in wine grapes. Dr. DeBolt is the director of the Distillation, Wine and Brewing Undergraduate Certificate Program at the University of Kentucky and is collaborating on a variety of projects across campus and within the spirits industry focusing on bourbon whiskey production, flavor and quality. He is also interested in the fundamental mechanisms by which plants create shape and form structure, focusing on structural carbohydrates and how these can be used by humans.