Maderisation (also maderization) is a process that involves the heating and oxidisation of a wine. The term is named after the process used in the production of Madeira wine, where it occurs while the wine is still in cask. The resulting wine darkens in colour and acquires a Sherry-like character.
Outside Madeira wine, it is generally seen as a fault, but is desirable in the case of certain dessert wines where it occurs over the course of long bottle ageing.
