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A wine that has taken on baked or cooked flavors as a result of being exposed to high temperatures for a sustained period of time is known as:

A. Volatilized

B. Maderized

C. Caramelized

D. Autolyzed

B.

Maderized is the term for a wine that has been subject to a long period of heat. The best-known example is Madeira, a wine that is both maderized and oxidized. Historically in the case of Madeira, the wine was stored for decades in producers’ attics which built up tremendous heat under the Madeiran sun. Today, Madeira wine is more commonly heated slowly in tanks (a process known as estufagem) until it reaches temperatures as high as 130 degrees F.  Needless to say, table wines should not be maderized.

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