Maderisation

Maderisation (also 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 in cask. The resulting wine darkens in color and acquires a Sherry-like character. Outside Madeira wine, it is generally seen as a wine fault, but is desirable in the case of certain dessert wines where it occurs over the course of long bottle aging.