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.

It's arbitrarily highlighted just to give a flavour of some of the stuff that passes off as art these days.

Once you've peeled it however, it is better off in the fridge as it won't retain its flavour otherwise.