Maderization is a wine fault that results from prolonged exposure of wine to air. This process causes a loss of freshness and fruitiness in the wine and produces nutty, caramelized, or bruised apple flavors. The name comes from the Madeira wines of Portugal, which are intentionally subjected to the maderization process to create their distinct flavor profile.

Maderization can occur in any wine, but it is most common in white wines with low acidity and high alcohol content. It can also occur in fortified wines and sweet wines, which are more resistant to oxidation than dry wines. The process is accelerated by heat, so wines that are stored in warm areas or exposed to sunlight are more likely to develop maderized flavors.

To prevent maderization, wine should be stored in a cool, dark place and consumed within a reasonable timeframe. Once a bottle of wine has been opened, it should be consumed within a few days to avoid the effects of prolonged exposure to air. If you do encounter a maderized wine, it is recommended to discard it rather than try to salvage it.

If you're interested in learning more about wine faults and how to identify them, there are many resources available. Some recommended books include 'The Oxford Companion to Wine' by Jancis Robinson and 'Wine Faults and Flaws: A Practical Guide' by John Hudelson.

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