Maderization
From EncycloWine
Maderization is a process that involves the heating and oxidization of a wine. The term is named after the process used in the production of Madeira wine, where it occurs while the wine is still in cask.
Maderization: A rich, white fortified wine resembling Sherry originally produced on the Portuguese island off the coast of west Africa of the same name. The more important varieties of Madeira are Serial, Rainwater, Boal (or Bual), and Malmsey.
Maderization: Oxidation of table wines due to improper (or too long) storage. Maderized table wines, both white and red, are recognized by their brown color, lack of fruitiness and oxidized taste.
They tend to age rapidly, showing tawny colors and prone to oxidation or maderization after only a relatively short time in bottle.
Is one of the few wines in which maderization is desirable and acquired with long bottle-aging. Thought by some to be identical with the Traminer grape still grown in that area of Europe. Sometimes called Klevner in the Alsace region of France.
Golden colouring of certain old white wines due to the oxidization of the wine, but which should not be accompanied by maderization at the time of tasting.
Ampelography :
The study of grape varieties.
undergoes a heating process to achieve a certain desirable character. When applied to table wines, the term is derogatory. A Maderized wine will display a dull nose and flat taste. Storage in bright sunlight or excessive heat can cause maderization.
the journey the better, although today modern techniques favor specially designed heating tanks. Since the wine is in contact with oxygen from inception, it turns a dark brown color, the process of which is known for all wines as "maderization" or ...
 See also: Wine, Region, Fruit, Italia, Acid
  
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