| 释义 |
maderization|mədɪəraɪˈzeɪʃən|
[ad. F. madérisation (also used), f. Madeira1 2 + -ization.]
A brown discoloration in white wines often appearing after overlong or unsuitable storage.
1951R. Postgate Plain Man's Guide to Wine iv. 76 The only noticeable change is an occasional darkening of colour, called madérisation. 1952H. W. Allen White Wines & Cognac ii. 53 Still without a hint of madérisation and golden as sunlight. 1952A. Lichine Wines of France i. 7 A characteristic called maderization after Madeira wine, whose colour they take. 1959W. James Word-bk. Wine 113 Maderization, a flaw in white wines caused by their absorption of too much oxygen during vinification or maturation; the wine turns rusty in the bottle, and takes on a brown colour and a musty, flat, taste; when much advanced there may be some resemblance to a very poor madeira. 1971Times Lit. Suppl. 12 Mar. 297/2 Such a bouquet suggests maderization, and I cannot believe that a lover of German wines would enjoy this very much. 1973Vogue 15 Apr. 153/3 Old champagne can be great. It goes brown with age, and turns sweeter and heavier—a condition known as ‘maderization’. |