Dr. Stanley Howell
Professor
A40 Plant and Soil Sciences
Michigan State University
East Lansing, MI 48824-1325
Phone: 517/355-5191, ext 311
Fax: 517/353-0890
Email: howell@msu.edu

Dr. Stanley Howell Education Research/Teaching Publications

Joined Department:

June 15, 1969

Appointment:

80% Research
20% Teaching

Education:

Ph.D., Horticulture, University of Minnesota
M.S., Horticulture, Mississippi State University
B.S., Horticulture, Mississippi State University

Research Interests:

Stress Physiology
A major emphasis is on physiological and cultural factors which influence cold hardiness of economically important plants, particularly woody perennial fruit and ornamental plants. These interests relate to the timing of the severe cold episode as well as injury and recovery mechanisms, as well as other abiotic stresses including drought, flooding and environmental limits on photosynthesis.  
Viticulture
The physiological and cultural factors limiting vine growth, sustainable yield, and acceptable fruit maturity and quality are the main areas of emphasis. Current areas of research emphasis are photosynthesis, root and rootstock contribution to above listed goals, canopy management to maximize sunlight penetration to the fruiting and renewal zone, and crop control and estimation.
Cultivar Evaluation
The last 30 years have seen a revolution in the grape cultivars used for wine production in our region. The revolution continues as extensive replicated cultivar plots of Vitis vinifera and mixed species disease-, insect- and cold-resistant cultivars are continually evaluated, selected or rejected, and ultimately replaced with new genotypes. A major emphasis here is on clonal material of Pinot noir (13 clones), Cabernet Sauvignon (6 clones) and Chardonnay (5 clones). As other cultivars become available (e.g., Pinot gris, Syrah, Mourvedre, etc.) these efforts will be expanded.
Enology
The production of experimental wines,  is an integral part of our viticulture and cultivar evaluation efforts on wine grapes and we produce about 175 each year in quantities ranging from 16 to 100 liters. The major effort is to produce clean, sound wines representative of the fruit condition at harvest. These are then evaluated by ourselves and industry leaders and the potential of a cultivar proposed. These data, when coupled with the vineyard performance data, have provided the basis for the major change in grape cultivars grown for wine in our region.
Flavor Chemistry
A component of our wine research is currently focused on flavor chemistry as influenced by cultivar, yeast strain, malolactic bacterium strain, fermentation temperatures, and the contribution of oak cooperage. 

Agricultural Technology

The new courses listed above were incorporated into a two-year technical curriculum for individuals not desiring to pursue a bachelors degree program or for those already possessing a degree and desiring to move in an alternative professional direction.  Interested persons should contact us at vitis@msu.edu.

 

Selected Recent Publications:

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DEPARTMENT OF HORTICULTURE
Michigan State University

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This page was last edited in 10/18/07 .