Certified Sommelier Practice Exam

What is the primary effect of the estufagem process in Madeira wines?

1. Enhancing the acidity level

2. Causing maderization and promoting oxidation

3. Reducing alcohol content

4. Removing unwanted flavors

The correct answer is: Causing maderization and promoting oxidation

The primary effect of the estufagem process in Madeira wines is indeed to cause maderization and promote oxidation. This traditional method involves heating the wine, typically in a room or tank, to elevate the temperature and simulate the conditions it would have experienced during long sea voyages. This heating process facilitates the development of complex flavors and aromas, as well as the characteristic nutty, caramelized notes that Madeira wines are known for. Maderization refers to the changes that occur in the wine due to oxidation, which can enhance its flavor profile and increase its stability. As the wine undergoes these transformations, it acquires the rich, intense flavors that are a hallmark of Madeira. The controlled oxidation contributes to the unique character of the wine and allows it to age gracefully, giving it a long shelf life and the ability to withstand exposure to air. While there are other processes in winemaking that may enhance acidity or affect alcohol content, the estufagem specifically targets the development of complex flavors through oxidation, making that the primary focus and effect of this method.