MSU VITICULTURE AND ENOLOGY PROGRAM
AGRICULTURAL TECHNOLOGY
MICHIGAN STATE UNIVERSITY
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More details on the MSU Program ....
Introduction & Honeyflow Farm's Association with MSU
This program was brought to our attention a few years ago when a MSU student, Bernard Call, who is taking this course, purchased some grapes at our farm and was carefully measuring the brix of the grapes with a refractometer. The following year he returned to our farm after being in the program for one year and he was very enthusiastic, interesting and knowledgeable about the course.
Sandy Paetz, one of our Friday Sales Stand Associates, had also enrolled in the MSU program. When the two of them found out that they both were taking the courses, the conversations became very stimulating and they agreed to forward some of their program notes to us for our newsletter.
Each month we will be adding a few more comments or papers from Sandy and Bernard on this page.
The studies will prepare the student to work in a commercial vineyard or winery dealing with grapes grown in cooler climates such as in Michigan.
Our farm has a slightly different focus than a typical commercial vineyard that grows grapes for a winery. My interest has always been in home winemaking, selling grapes to home winemakers and not being a commercial winery. Our 20 plus varieties of grapes gives our winemaking customers lots of room for experimentation - and thats what makes winemaking a craft.
Bill Schnute - Honeyflow Farm - Winemaker - Grapegrower - and trying to be a Website Publisher
Wine Judging Part I - "Introduction"
(note - This was really the last paper but I thought it would also make a good introduction - editor)
MSU HRT333 Wine Judging / November 18, 2002 / W.C. Paetz
Introduction: Do you really think this class is about wine judging? Anyone who might believe this has a very myopic and narrow perspective of the inherent underlying philosophy being unwittingly prosethelytised each week in HRT333. There is a much more profound and valuable body of knowledge being disseminated. This class is not about hedonistic gratification or becoming a bon vivant, although if that is your goal this class is de rigeur. If you desire to possess savoir faire, or sophistication, HRT333 can fill in some of the gaps. These are all valid expectations yet fail to capture the essence of what can be gained by exposure to the real elements of HRT333. This life-changing event is so much more. In this paper I will share my experiences regarding Wine Judging HRT 333 and its life implications. To continue........
A SEASON IN THE VINEYARD
By: Bernard T Call (student of Viticulture/Enology Michigan State University)
This adventure in learning about Michigan wine started in the fall of 2001at Michigan State University. This student enrolled in Chemistry and Wine Judging classes for the beginning of a two year program. My personal goals were to learn as much as possible about growing vines in the state and to then become the largest planter in the state.
While taking my first classes I learned the importance of volunteering for field work at the research areas. Michigan State University has three main research areas, Southwest Research station (SWIMREC) and Northwest Research Station near Suttons Bay, Traverse City, and Hort Farm at MSU. The program also has grapevine research going on in commercial vineyards around the west side of the state such as in Fenn Valley. To continue........
Wine Judging Part II - "A Few Varieties"
W.C. Paetz / HRT333 / Wine Judging / September 16, 2002
New York Muscat:
This wine is a perfect example of a grape variety that retains amazing primary characteristics through out the vinification process. Two years after harvest, the rich flavor of this delicious red grape is so pronounced that an individual consuming table grapes of this variety from a bowl would not only recognize the variety, but would be compelled to comment on how fresh and young the wine must be.
Harvested at Honeyflow Farm in Dryden, Michigan this French Hybrid exemplifies the flavorful quality of wines that can be made from grapes grown in Cold Climates.To continue with more varieties .......
Wine Judging Part III - "Wine Faults"
W.C. Paetz / HRT333 / Wine Judging / September 23, 2002
Wine Faults Introduction:Why should we care about wine faults? The subject of wine faults will offer us critical information necessary to assess the status of a wine with knowledge, insight, sophistication and confidence.
As consumers dining in a fine restaurant, we absolutely should know why we are rejecting an expensive bottle. The more specific our rationale, the more credibility we will have when we send the sommelier back to the wine cellar for another bottle.
As wine makers we should be especially interested in not only the criteria for detection of wine faults but also for knowing what preventative measures can be taken to preclude or correct them.
The rest of the story .......
Wine Judging Part IV - "Comparisons & Book Reviews"
W.C. Paetz / HRT333 / Wine Judging / October 7, 2002
Introduction:
In the book; Windows On The World Complete Wine Course, Kevin Zraly says, “If you talk to any producers of Burgundy wines, They’ll tell you the most important element in making their quality wines is the soil in which the grapes are grown. This together with the slope of the land and climatic conditions, determines whether a wine is a Village wine, a Premier Cru, or a Grand Cru. This concept of soil, slope, and climatic conditions in French is known as terroir.”
The rest of the story .......
Wine Judging Part V - "Special Occasion Wines"
MSU HRT333 Wine Judging / November 4, 2002 / W.C. Paetz
Introduction:
What is the world standard of special occasion wines? I think most people might agree that truly momentous events are celebrated with the magic of Champagne including the sound of poping corks and bursting bubbles. Some of these bubbles come from Champagne and some from sparkling wines. The focus of this paper is to explore and contrast the differences between these two wine styles, specifically from France and California.
The rest of the story .............
Grape Sampling and Fruit Maturity Evaluation
MSU HRT 434 L: Laboratory 2 Grape Sampling and Fruit Maturity Evaluation - W.C. Paetz September 4, 2003
Abstract:
One of the most important decisions regarding wine grapes is knowing, when to harvest? The grower may desire to pick as early as possible. This may preclude rot, rain cracking, bird harvest or frost which may decimate the crop. The wine maker on the other hand desires fully ripe well- balanced fruit. This may fulfill the enologist’s desire for a great wine.
The rest of the story .............
Must analysis
MSU HRT 434 L: Enology Laboratory September 25, 2003 - W.C. Paetz
Abstract:
Accurate must analysis is critical to making a desirable wine. The need to adjust prior to fermentation is desirable. To discern the status of various elements in our juice several tests were conducted. These included “Clinitest” and hydrometer readings from a sample of Marechal Foch.
The analysis of a recent harvest of Vignoles gave the following readings: pH = 3.05, Brix = 19.6 and TA = 16.43. The decision was made that deacidification was necessary on this must.
Prior to this step it was necessary to conduct the first racking to separate the potential wine from undesirable solid matter that had settled during the initial stage in the primary fermentation vessel.
It was necessary to prepare yeast for starting the fermentation of a Pinot Noir.
Although these various actions do not seem to follow a systematic flow conducted in a series on all wines they are all important and must be understood to know when they are necessary.The rest of the story .............
TECHNIQUES FOR DETERMINING SULFUR DIOXIDE IN WINE:
THE ASPIRATION METHOD, THE RIPPER METHOD AND THE TITRETTOR METHOD. - W.C. PAETZ OCTOBER 2, 2003Abstract:
We employed three different methods to measure the sulfite content of different samples of wine.
The “Aspiration” method involved removing SO2 from the wine by aeration into a solution that oxidized into sulfuric acid. This acid was titrated and the SO2 calculated from the titre volume.
The “Ripper” method involved titrating the wine sample directly with an iodine solution.
The “Titrettor” method involved the use of a prepared reagent sealed in a vacuum ampoule. The result of this test gave the free SO2 in mg/L.The rest of the story .............
“pH and Acid Titration”
W.C. PAETZ - January 21, 2004 Michigan State University
Abstract:
During our lab exercise we followed the protocol for discerning accurate measures for pH and titratable acidity for six different wines. As a prelude to this analysis the calibration of the equipment and staging of samples was carried out to facilitate consistent and expedient laboratory results.
INTRODUCTION:
A comprehensive program for grape and wine analysis includes several critical metrics. Being able to discern the pH and titratable acidity are essential skills. These factors come in to play at every stage of wine production from harvest, as juice or must, after primary fermentation, during problem solving, prior to and during aging and finishing and especially prior to bottling.The rest of the story .............
“Pre-Bottling Adjustments - Racking / Microfiltration”
W.C. PAETZ - January 28, 2004 Michigan State University
Abstract:
During our lab exercise we tasted the wines that we had measured last week to discern what additions or amelioration might be required to enhance their organoleptic properties. An examination of our results from last week was used as a basis for understanding the flavor components and wine stability. As we approached the lab our intention was to rack the wines to remove sediment. Decisions were made regarding amenable factors, which required action. Each wine has certain features which foster conclusions regarding whether or not a certain wine style is suitable and possible or not.
The rest of the story .............
“Sulphide Detection and Treatments Regarding Wine”
W.C. PAETZ
February 18, 2004 Michigan State University
Abstract:
During our lab exercise we completed the process of sensory evaluation of sulphides and mercaptans in wine utilizing exclusively aroma trials. After discerning that sulphide problems did exist in our wine sample, we explored methods to identify, isolate and to determine a plausible treatment protocol.
INTRODUCTION:
Sulfur dioxide is one of the most versatile of chemicals.(1)
The rest of the story .............
It comes as close as anything to being recommended for all wines. It has many properties which make it the exclusive additive of choice to preserve and protect wines during every aspect of the making of wines.
“Phenolic Measurement of Wine”
W.C. PAETZ
Michigan State University, Enology II,
Wine Production Laboratory - March 3, 2004
Abstract:
Wine color is a critical characteristic which can imply quality of a wine, or lack there of. Being able to measure and understand the status of this attribute is significant. Knowledge gained by examination of factual measured information as opposed to pragmatic opinion will obviously lead to understanding from which can be derived the control of important wine making aspects.
During this lab exercise I completed the process of examining the glycosolated anthocyanins and other phenolic substances found in a sample of Pinot- noir clone 115. My measurements included color density, color hue, degree of red pigment coloration, estimate of concentration of SO2 resistant pigments, total red pigments and total phenolics.
The rest of the story .............
MSU VITICULTURE AND ENOLOGY PROGRAM
MSU link to the viticulture program
MSU link to the enology programTHE MICHIGAN GRAPE AND WINE INDUSTRY
With the expansion of the grape and wine industry in the Midwest and Great Lakes regions, there is an increased demand for experienced individuals with technical and practical knowledge of grape and wine production. Advancements on many fronts, including technology, experimentation with grape varieties, canopy management, and crop adjustment are enhancing grape and wine production and quality. The planting of new varieties that can better withstand Midwest winters is providing increased diversity in wine production. The end result is strong vines that can lead to the production of good fruit and fine wines.
Michigan has over 13,000 vineyard acres, approximately 500 grape growers, and 25 commercial wineries. Vineyards containing Vitis vinifera, Vitis labrusca, and French Hybrids are currently dedicated to wine production. Michigan wineries, which produce nationally and internationally recognized wines, attract over 350,000 visitors to the state each year. The growth of Michigan's tourism industry has created an even stronger motivation for increasing quality grape and wine production.
Michigan's central location to many other grape and wine-producing regions makes it an ideal location for viticultural and enological studies. A strong research program in viticulture and enology has been in operation for over three decades at Michigan State University. Research in areas such as training and trellising systems, rootstocks, crop load, and irrigation effects has helped strengthen the grape and wine industry throughout the Great Lakes region.
IAT VITICULTURE AND ENOLOGY CERTIFICATE PROGRAM
The Viticulture and Enology Program is offered through the Department of Horticulture, in cooperation with the Institute of Agricultural Technology (IAT) at Michigan State University. IAT offers several training programs for various agricultural occupations and has been successfully operating since its inception in 1894. The mission of IAT is to provide students with the opportunity to receive a technical education while gaining practical experience.
The Department of Horticultcure has offered programs to students since the early 1900s. Its graduates have received extensive education and training in the scientific and technological study of plants and plant systems. Existing courses within the Department of Horticulture will enhance the learning experience, providing Students with the fundamentals of horticultural science.
The Viticulture and Enology Program is a demanding 16 to 24-month program of study, depending on the area of focus and previously completed relevant coursework. It offers students specialized training in grape and wine production.
Students will learn to grow grapes and make wine under the unique conditions present in cool climate regions. The program merges the principles and theories of grape and wine production learned in the classroom with the technology and practices experienced in the laboratory, cellar, and field.
VITICULTURE OPTION/ENOLOGY OPTION
The program has two technical training options. The viticulture option (the science of grape production and culture) involves the planning, establishment, and management of a vineyard. The viticulture track will expose students to courses such as:
Principles of Horticulture
Introductory Plan t Physiology
Principles and Practices of Grape Production
Plant Biology
Fundamentals of Soil & Landscape Science
Current Issues in Viticulture and Enology SeminarThe enology option (the science of winemaking) focuses on the chemistry and techniques of wine production along with the management of winery and wine cellar operations. The enology track will expose students to courses such as:
Principles of Horticulture
Plant Biology
Principles and Practices of Wine Production
Wine Judging
Allied Health Microbiology
Hospitality Information Systems
Horticulture Marketing
Current Issues in Viticulture and Enology Seminar
The wine judging course will enhance the student's knowledge of wine quality assessment through the utilization of sensory methods. A viticulture and enology seminar course, which includes discussions with members of the grape and wine industry, will provide the student with a review of current topics and technologies related to grape, juice, and wine production.Both options are offered each year, with viticulture beginning every spring semester and enology beginning every fall semester. Students may pursue certification in both options concurrently.
FACILITIES AT MICHIGAN STATE UNIVERSITY
Located on MSU's campus, at the Horticulture Teaching and Research Center, are an established juice and wine grape vineyard and a fully-equipped laboratory and winery. These facilities will be utilized for conducting the program studies. The winery houses equipment used for wine and juice grape processing and winemaking. Juice and wine analyses are conducted in a laboratory in the Plant and Soil Sciences Building. In addition, V. vinifera wine grapes are evaluated at the Southwest and Northwest Michigan Research Experiment Stations for their suitability for wine production in Michigan.
INTERNSHIPS AND MASTER'S APPRENTICESHIP
One 15-week internship is required for all students in the Viticulture and Enology Program. The internship will enable individuals to apply the theories and practices learned in the classroom and field to a commercial vineyard or winery. An industry member and the program coordinator will supervise student work. A course grade will be based on the completion of the requirements specific to each internship.
A second professional experience, which is optional, involves working with an industry expert. The Industry Master's Apprenticeship offers a longer work experience, during which time the student will be exposed to most or all of the processes involved in the annual cycle of grape and/or wine production. The duration of the apprenticeship may last from 8 to 12 months, depending on the type of apprenticeship. Students will have the opportunity to interact with and learn from a member of the grape or wine industry, while gaining expertise in the technologies and practices of larger-scale vineyards and wineries.
Students may enroll in the apprenticeship course after the completion of the program courses. The industry member and the program coordinator will evaluate student work performance and an apprenticeship endorsement will be awarded.
ADMISSION REQUIREMENTS
A high school diploma with at least a 2.0 or greater GPA is required. ACT or SAT scores are not required. For the Viticulture Program, one semester of college-level inorganic chemistry (with laboratory) must be completed prior to enrollment in the program. Two semesters of college level inorganic chemistry (with laboratories) must be completed prior to enrollment in the Enology Program. An introductory computer course is required for both options, and may be completed during the first semester the student is enrolled in the program.
Students will receive credit for previously completed college equivalent courses with a grade of 2.0 or higher.
CAREER OPPORTUNITIES
The commercial importance of grapes and wine has been steadily rising, as evidenced by the increase in acreage devoted to grape vineyards and the number of wineries open to date. Fast-paced growth in the industry has created a demand for highly technically trained individuals in viticulture and enology. The IAT Viticulture and Enology Program will prepare students with the foundation necesary for employment and success in the grape and wine inducstry
FINANCIAL AID
Financial aid is available for qualified students. For financial aid information, application deadlines, and loan information please call (517) 353-5940 of visit their website at: www.finaid.msu.edu.
UNIVERSITY HOUSING
MSU offers a variety of on-campus living accommodations, including residence halls and university apartments. For more information about on-campus housing option, call toll-free (800) 678-4679 or (517) 355-9550, or visit their website at: www/hfs.msu.edu/uh.
APPLICATION PROCEDURES AND INFORMATION
Individuals who wish to enroll in the Viticulture and Enology Program may obtain application forms by contacting:
Institute of Agricultural Technology
120 Agriculture Hall
Michigan State University
East Lansing, MI 48824-1039
(517) 355-0190
Toll free: (888) 247-4832
www.canr.msu.edu/agtechApplications are accepted for the Viticulture Program untill November 1 for the spring semester admission. The application is July 1 for fall semester admission to the Enology Program.
The option exists for individuals to enroll in single courses, with the permission of the coordinator. This can be accomplished by enrolling as an MSU Lifelong Education student. For additional information, please visit their website at: www.msu.edu/unit/outreach/lifelong.
Contact Us
IAT Viticulture and Enology Program
Dr. Stan Howell, Coordinator
A40 Plant & Soil Sciences Building
Department of Horticulture
Michigan State University
East Lansing, MI 48824-1325
(517) 353-8566
email: vitis@msu.edu
Honeyflow Farm
4939 Mill Rd. PO Box 275
Dryden, Michigan 48428
(810) 796-2344 (Phone & Fax)
Comments or questions concerning
Honeyflow Farm
should be addressed by clicking on the link: