Michigan State University
Michigan State University (MSU), a public land-grant institution founded in 1855, is a key player in the evolution of cold-climate viticulture and fermentation science in the United States. While it does not offer a dedicated degree in Viticulture and Enology, MSU’s wine-related education spans two departments: Horticulture and Food Science & Human Nutrition. Together, they support both academic and applied research into grape cultivation and fermentation, with a particular focus on Michigan’s unique terroirs—especially those of the Lake Michigan Shore and Old Mission Peninsula AVAs.
Curriculum & Format
Undergraduates interested in wine studies can pursue a B.S. in Horticulture with a specialization in viticulture or a B.S. in Food Science with fermentation electives. Graduate students have access to M.S. and Ph.D. programs in both departments, with faculty advising on wine-specific topics from grapevine physiology to fermentation kinetics.
All programs are delivered in-person and include field and lab work at the MSU Southwest Michigan Research and Extension Center (SWMREC), where students gain hands-on experience in vineyard management, grape breeding, and small-scale wine production. The viticulture track includes coursework in canopy management, cold-hardy cultivar evaluation, and enology modules, while the fermentation science path emphasizes microbial biochemistry and applied food processing.
Admissions
Undergraduate admission follows MSU’s general requirements, with an average GPA of 3.5 and ACT/SAT optional. Graduate admissions are more selective, requiring a relevant bachelor’s degree, minimum 3.0 GPA, and occasionally GRE scores. Graduate students are often expected to align with faculty research themes and may participate in USDA- or industry-funded projects.
Faculty, Alumni & Outcomes
MSU’s wine faculty includes respected scientists like Dr. Paolo Sabbatini, known for his work on grapevine physiology and canopy management, and Dr. Randy Beaudry, an expert in post-harvest biology. Alumni have found roles throughout Michigan’s growing wine industry, with placements at wineries like Black Star Farms, St. Julian, and numerous boutique operations across the Great Lakes region.
MSU grads are often hired for vineyard management, winemaking, and research roles across the Midwest and Northeast. The program is especially recognized for its strength in cold-climate viticulture and hybrid grape development.
Strengths & Limitations
Strengths:
Tailored to Northern growers with a focus on sustainable, cool-climate viticulture
Direct access to vineyards, research facilities, and faculty-led breeding programs
Strong industry partnerships with the Michigan Wine Collaborative and the USDA
Limitations:
No standalone viticulture and enology degree—students must navigate broader science programs
Less commercial winemaking exposure than California- or Oregon-based programs
No bonded winery; research wine is not sold commercially
Unique Contributions
MSU plays a critical role in breeding cold-hardy hybrid varieties like ‘Verona’ and ‘Crimson Pearl,’ developed to withstand Michigan’s variable climate and shorter growing seasons. Its research informs vineyard decisions across the Midwest and is often cited in national cold-climate viticulture studies. Canopy management techniques developed here are widely adopted by growers dealing with humidity, frost, and disease pressure.
Program Focus & Student Profile
The program is sharply focused on viticulture, enology research, and hybrid grape development, with a commitment to sustainable farming in short-season environments. About 20 students follow the viticulture track annually, with larger cohorts in food science. Students include a mix of traditional undergraduates and mid-career professionals transitioning into wine-related careers.
Regional & Industry Context
Rooted in the Michigan wine community, MSU emphasizes cultivars suited to the region—such as Frontenac, La Crescent, and cold-climate vinifera—and maintains close ties with growers and winemakers through MSU Extension and the Cold Hardy Grape Consortium.
Final Note
For students passionate about the science of growing grapes in northern climates—and those seeking a research-driven, land-grant university experience—Michigan State University offers one of the most respected viticulture programs east of the Rockies. While it may not provide the flash or scale of West Coast wine schools, it delivers deep regional relevance and scientific rigor where it counts.