这是吴老师2年考Diploma的心血，希望对目前在考的同学们有帮助，考Dioploma不是看老师多厉害，主要是看你自己肯花多少时间在上面。吴老师考四级没人教，都靠看书看网站看OCW，每个单元理论基本上都是以Distiction通过（U3是Merit）。
今天开始，我把这些东西慢慢发在这里，可以帮助你节约很多时间，想要考四级高分的和希望拿奖学金的同学不容错过，能不能看到这些那就要看你有没有那个福气了！
一天三条，今天整理词条：
Madeira-Climate and Soil
Madeira-viticulture of Madeira
Madeira-Aging of Madeira
Madeira-Climate and Soil
The climate of the island is temperate with hot, humid summers and mild winters. The annual mean temperature ranges from 9 degree centigrade in the mountains to 17.5 degree centigrade along the coast. The region enjoys a big amount of sunshine. Most of the rainfall occurs in the autumn and winter, varing from 3,000mm at high altitudes to 500mm near sea level. The north of the island has more rainfall than south. The irrigation channels (levadas) collect the water from the higher regions and tranport it throught the island, providing water for crops and drinking.
The warm temperature ensures the ripeness of the grape in each year. The warmer vineyards with low altitude on the south of the island are planted with Malvasia and Boal. The warm and dry growing condition encourage the phenolic ripeness of the grape. they tend to produce sweet, full-bodied and rich wines. The cooler vineyards with high altitude on the north of the island are planted with Verdelho and Sercial. The high altitude can help the grapes to maintain their acidity. They are normally used to produce off-dry and dry wines with high level of acidity. The high level of sunlight and high temperature also facilitates the Canteiro process, leading to a unique rancio character in the wine. Because of the high humidity, fungal disease is a significant problem. The cordon VSP system known in Madeira as “Espaldeira” can help to release the pressure of disease. But it also can slow the evaporation during the ageing process, allowing wine to ageing for a long period of time.
The soils are fertile and volcanic in the island. The most fertile soils are unsuitable for viticulture because the canopies are too large, resulting in shading. They are low in PH, in extreme condition, the alluminum becomes available to the root system, which poison the plant. So they are often treated with lime to adjust the PH.
Madeira-viticulture of Madeira
There are about 500 ha vineyards planted with Vitis Vinifera and 1,600 registered growers in the island of Madeira. The vineyards are very fragmental. About 80% of the vineyards are located in Camara de Lobos, Sao Vincent and Santana. Most of the grapes (about 85%) are used to produce fortified wine. The maximum permitted yield is 80hl/ha. But if the vintage is excellent, increases will be allowed and it must be approved by IVBAM (The Wine, Embroidery and Handicraft Institute of Madeira).
Most of the vineyards in Madeira are planted on slopes of 16-25%. So this is only possible by constructing terraces, which are supported by stone walls. The traditional training method is Latada, which is also known as Pergola. Vines are grown horizontally along wires suspended on stakes, ideally at about two metre above the ground. The vines are planted at a density of 2,500-4,000 vines per hectare. This training method can allow the vines planted on slops. But the low plant density will cause the uncontrollable growth of the canopy which will further cause shading. It is also very difficult to carry out the vineyard operations.The newly planted vines are preferred to trained on a corton VSP system known as “Espaldeira”. Vines are grown vertically in rows on wirs. The vines are planted at a higher density of 4,000-5,000 vines per hectare. This training method is easier to controll the growth of canopy and to carry out the vineyard operation. But it is only viable on the flatter land.
Because of the high level of humidity, mildews such as Powdery Mildew, Downy Mildew and rot are the big problem for viticulture. The Powdery Mildew can be treated with sulfur sprays or organic fungicides. The Downy Mildew can be treated with copper based sprays. The Rot (Botrytis Cinerea) can be treated with fungicides.
The level of rainfall along the coastal region is very low. But it’s high on mountain at higher altitude. A irrigation channel known as “Levadas” are built to collect the water at high altitude and transport it throughout the island, provide water for crops and drinking.
Madeira-Aging of Madeira
After the fortification and classification, the wines will be separated into different batches to undergo the first stage of ageing. There are two ways in which this is carried out: Estufagem and Canteiro.
Estufagem
In this process, wines are pumped into large containers known as Estufas. They are usually made from stainless steel or concrete with capacity between 20,000-100,000 litres. Some of them have coils containing hot water inside and some have external jackets that cover 50-60% of tanks. This enables the wine to be heated and kept at the required temperature of 45-50 degree centigrade for at least three months. Because of the high temperature, the sugars caramelize, leading to flavors that are often described as cooked or tasting of caramel. But excessive heat can leave a wine tasting burnt and unpleasant. This method is normally used for basic wines made from Tinta Negra. These wines must be 2 years old before release.
Canteiro
The name comes from the wooden support beams that are used to support the casks. In this process, wines are aged in various sizes of oak casks. They are stored on top floor of high-level lofts and lodges where the temperature is high (from the high 20s to the high 30s) and are heated by the sun for at least two years. For MWC, some of the casks are in the lofts above the estufas. Justino’s installed solar panels to increase lodage temperature. This method is slower and more gentle, resulting in more integrated and harmonious wine. Canteiro is used for all wines made from the white grape varieties and some high quality wines made from Tinta Negra. These wines can’t be sold until they are three year old.
During the aging, the color of wine darkens to pale amber or brown. They lose their primary fruit aromas and gain aromas of toffee and caramel from oxidation and unique rancio aromas from Maderization. The evaporation during the long ageing also concentrate the alcohol, acidity and flavour in the wines, enable the wine to gain in concentration, smoothness and complexity..
Further ageing is occurred in various old casks ranging from 350 to 30,000 litres. They can be kept in cooler conditions for 20 years or more. The final wine will be adjusted (sweetness, alcohol) before being bottled.
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