MSU VITICULTURE AND ENOLOGY PROGRAM

Introduction

Our interest in this program was started last year when one of the MSU students, Bernard Call, who is taking this program purchased some grapes at our farm and was 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.

Sandy Paetz who graciously decided to help us sell grapes one day a week had also started the MSU course in Enology. There were some very interesting conversations between the three of us about what they are studying at MSU. These converstion convinced me that this is a very worthwhile program and these two gentleman have been very helpfull in giving us an insiders view of this course.

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

 

VITICULTURE AND ENOLOGY
AGRICULTURAL TECHNOLOGY
MICHIGAN STATE UNIVERSITY

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 www.hrt.msu.edu/ve.htm

THE 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 Seminar

The 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/agtech

Applications 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.

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