MADERISATION Meaning and
Definition
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Maderisation refers to a type of chemical reaction that occurs in wine when it undergoes prolonged exposure to oxygen, resulting in a distinctive taste and aroma. This term is derived from the French word "maderiser," which means "to become like Madeira." Madeira wine is known for its unique flavor profile, and the maderisation process is named after it due to the similarities in taste that can develop in oxidized wines.
When a wine experiences maderisation, it starts to lose its freshness and vibrant fruity flavors, gradually taking on nutty, raisin-like, and caramel notes. This transformation is a result of the oxidative breakdown of organic compounds within the wine, leading to various chemical reactions, including the oxidation of ethanol into acetaldehyde. As a consequence, the wine's color may darken, and its aroma and taste profile can become more reminiscent of dried fruits.
Maderisation is often considered a flaw in winemaking, as it is typically associated with a decline in quality. It can occur due to inadequate storage conditions, faulty corks, or prolonged aging without proper protection from oxygen exposure. However, it is worth noting that some wines, like certain fortified wines or intentionally oxidative styles, are deliberately subjected to maderisation to achieve specific flavor characteristics.
Overall, maderisation is a term used to describe the undesirable changes that occur in wine when it oxidizes over time. It is characterized by the development of characteristic nutty, caramel, and raisin-like flavors and is generally considered a negative aspect of wine quality.
Etymology of MADERISATION
The word "maderisation" derives from the noun "Maderization" or "Madeiraization", which originated from the process used in winemaking to imitate the characteristics of Madeira wine. Madeira is a fortified wine produced on the Portuguese island of Madeira, and it gained popularity in the 18th century. However, due to the long sea voyages at the time, regular wines would often spoil during transportation. Winemakers discovered that subjecting the wine to heat and oxidation during the journey improved its flavor and stability. This process, known as "maderization" or "madeiraization", was achieved by deliberately exposing the wine to high temperatures and oxygen, simulating the effects of the ocean voyage. Over time, the term "maderization" started being used more broadly to describe any process that similarly simulates the aging and flavor development of Madeira wine, such as artificial or accelerated aging techniques.
