Maderisation

Under Madeirisierung refers to the typical for the Portuguese Madeira wine character, which is produced by the oxidative winemaking with simultaneous exposure to heat. Madeira wines are usually amber to brown in color and are characterized by a pronounced cooked to slightly caramel taste. In a non- conscious madeirisierten wine, the term has negative connotations in the language of wine and used for an over-aged and dull wine.

Other fortified wines, which go through a similar process, often by the term Rancio.

Madeirisierte wines mature into rich, full-bodied wines zoom. Your bouquet is usually associated with the aromas of figs, dried fruit, quince, walnuts and rancid butter. When grape wines Sercial also a significant Terpentinnote can arise.

On the island of Madeira, even after long storage began in the basement of the oxidation process is accelerated by heating. Moreover, is promoted by the heating, the formation of aldehydes and acetals as well as other flavors.

Pre- condition for the correct performing a Madeirisierung is the previous Fortification of the base wine. The high alcohol content prevents the formation of acetic acid bacteria.

The classic Canteiro method, in which the young fortified Madeira under the uninsulated roof of the Adega natural way the effect of the heat is exposed in a wooden barrel, has become very rare today for economic reasons and is only reserved for the highest quality wines. But the volume loss of around three percent per year in wooden cask via the often years of maturity storage to considerable costs. The discovery of this expansion method is due to the so-called Torna viagem.

Good qualities also be achieved if one additionally heated storage room with the wooden barrels. Due to the higher temperatures accelerates the oxidation effect and may be completed after at least 6 months.

The cheapest method uses the fast, lossless heating in stainless steel or concrete tank. The tanks are not completely filled and are heated to 55 ° C for at least 90 days. If the container was heated to 50 ° C, the complete Madeirisierungseffekt extended to nearly 15 months!