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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.
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