term used for white wine which after oxidation (exposure to air) or excessive ageing takes on the taste and odour of Madiera, and becomes amber or bronze in colour

the heavy flat smell of an over-mature, oxidized white wine. One may also observe a colour change from light straw to an amber colour much like an ale. May also give the sensation of being baked or burnt.

This term comes from the mature dessert wines called Madeira. In a wine, this term describes a brownish color and slightly sweet, nutty character.

Flat, oxidized smell, past its prime, and has acquired a brownish tint.

Refers to a specific baking process used in the production of some fortified wines such as Sherry or Madeira to give them a caramelized, nutty character. The term is often used to describe a table wine that has browned and gone stale due to oxidation and heat (the chemical and flavor result is different depending on the alcohol level). Maderization can make a fortified wine more rich and nutty, while it spoils wines of lower alcohol.

Describes the brownish color and slightly sweet, somewhat caramelized and often nutty character found in mature dessert-style wines.

Wine that has oxidized; has brown or amber color and stale odor.

Brown or going brown with the effect of oxygen

When a white wine oxidizes it can turn brownish and flat.

Wine that's turned brown and nutty, like a bad Sherry or Madeira, with bad treatment or excessive age. Synonymous with "oxidized."

Flat, oxidized smell and taste reminiscent of Madeira. Term is applied to wines that have passed their prime and have acquired a brown tinge.

A wine with a distinctive brown color and a cooked, oxidative taste. Originates from the taste and appearance from a fortified wine made on the island of Madeira.

A wine showing evidence of oxidation, including a brownish color and bad Madeira-like flavor.

When a wine turns brown as a result of oxidation