Biochemical engineering, computer modeling, fermentation kinetics, nonlinear dynamics, wine processing, separation processes

Dr. Boulton studies the chemical and biochemical engineering aspects of winemaking and distilled spirits production. His work involves fermentation and reaction kinetics; physical and chemical stability of wines; the mathematical modeling, computer simulation and control of enological operations; winery design (winemaking equipment selection, winery design and layout) and the economics of investment and operation. His current research involves a major effort into the phenomenon of copigmentation, a major color phenomenon in red wines, as well as fermentation interests involving juice composition and sulfide formation.