# Maderisation

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'''Maderisation''' is a process that involves the heating and [oxidisation](/source/Redox) of a wine. The term is named after the process used in the production of [Madeira wine](/source/Madeira_wine), where it occurs while the wine is in [cask](/source/cask). The resulting wine darkens in color and acquires a [Sherry](/source/Sherry)-like character. Apart from Madeira wine, it is generally seen as a [wine fault](/source/wine_fault),<ref name="lavilla">{{cite book |last1=LaVilla |first1=Joe |title=The Wine, Beer, and Spirits Handbook |date=22 April 2009 |publisher=Wiley |isbn=9780470429938 |page=421 |url=https://books.google.com/books?id=PKvyxQr9mTEC |access-date=3 April 2023}}</ref> but is desirable in the case of certain [dessert wine](/source/dessert_wine)s where it occurs over the course of long bottle [aging](/source/aging_(wine)).

==References==
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{{wine-stub}}
Category:Madeira wine

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Adapted from the Wikipedia article [Maderisation](https://en.wikipedia.org/wiki/Maderisation) by Wikipedia contributors ([contributor history](https://en.wikipedia.org/wiki/Maderisation?action=history)). Available under [Creative Commons Attribution-ShareAlike 4.0 International](https://creativecommons.org/licenses/by-sa/4.0/). Changes may have been made.