Shifting and tilting a wine glass, Kirk Reedy evaluated the color of the small amount of liquid at the bottom.

"Color is very important, especially in red wines," Reedy said.

The 37-year-old student said he considers himself lucky to be one of the last people to participate in the MSU viticulture and enology program, which will no longer be offered after this semester due to low enrollment.

"I'm disappointed the program is ending," Reedy said. "It has a lot to offer the Michigan grape and wine industry."

The College of Agriculture and Natural Resources instituted the program about five years ago to help benefit Michigan's quickly growing grape and wine industry by providing it with students experienced in wine production.

The two-year academic program teaches students vineyard and winery establishment, wine production techniques and the chemistry of wine. It also requires that students produce a series of wines for evaluation.

Beginning in fall 2005, the program stopped accepting any new applications for students, said Eunice Foster, director of the Institute of Agricultural Technology.

Agriculture and Natural Resources Dean Jeffrey Armstrong said the program was started on a trial basis and did not draw the student numbers the college wanted.

He said the program was established with the goal of directly impacting the grape and wine industry, and the college is currently working with industry officials to determine the best way to meet their needs.

"One thing we suspect to hear from the industry is that they need something less place-dependent," Armstrong said. "We are looking into alternatives like collaborating with other colleges or creating online classes."

The program offers instruction both on and off campus, with the off-campus sessions held at the MSU Horticulture Teaching and Research Center, 3291 College Road in Holt.

The MSU research winery also is located at the center.

Stanley Howell, coordinator of the viticulture and enology program, said MSU has been producing experimental wines since the 1970s.

Howell came to MSU in 1969 with no background in grape and wine production.

But while working with grapes at MSU, he realized they were a unique crop and began to immerse himself in activities surrounding the fruit.

Howell has since helped to pioneer the viticulture and enology program at the university.

"The demand for students experienced in wine-making far exceeds the supply," Howell said.

David Miller, vice president of wine-making at St. Julian Winery in Paw Paw, worked at the MSU research winery with Howell for 14 years.

Miller said he would like to see more support from the university as the industry grows, but understands there might not be adequate funding.

"It would be awful if MSU got rid of the program," he said. "The grape and wine industry needs it. Excellent people have come through the program and are now industry leaders in the U.S."