Madeirization in white wine was induced by polyphenol oxidation and subsequent reactions. Madeirization resulted in a loss of freshness, colour intensification, turbidity and off-flavour in wine.

葡萄酒的马德拉化是酒中多酚类物质的氧化及因氧化所引起的一系列后续反应的过程，马德拉化能引起葡萄酒颜色和口感的变化。

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Madeirization in white wine was induced by polyphenol oxidation and subsequent reactions. Madeirization resulted in a loss of freshness, colour intensification, turbidity and off-flavour in wine.

葡萄酒的马德拉化是酒中多酚类物质的氧化及因氧化所引起的一系列后续反应的过程，马德拉化能引起葡萄酒颜色和口感的变化。

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