Glossary
Madeirized
/muh-DEER-ized/
Wine showing oxidation and heat damage, like Madeira.
Full Definition
Madeirized describes a fault where wine has been damaged by heat and/or oxidation, developing brown color and cooked, nutty, caramelized flavors - resembling Madeira wine. It typically results from poor storage at high temperatures. While intentional in Madeira production, it's a serious fault in table wines.
Related Terms
See Also
Reference
More terms starting with M
Maceration
Soaking grape skins in juice to extract color, tannin, and flavor.
Magnum
A 1.5-liter bottle, holding two standard bottles.
Malic Acid
A tart acid in grapes, converted to lactic acid during ML.
Malolactic Fermentation
Bacterial conversion of tart malic acid to softer lactic acid.
Master of Wine
The most prestigious wine qualification worldwide.
Maturation
The development and aging of wine.