A wine which has been made but a short time, and which has not undergone those changes and transformations in its composition through which it acquires new qualities, due to the new substances which are formed, and which render it more agreeable to the palate, and in the case of fine wines impart bouquet and even seve.

Another cause of variation in the character of wines is the deposition in whole or in part of various substances on the walls of the cask, or in the form of lees at the bottom, that are thus eliminated from the composition of the wine.

These young wines, compared with their condition at maturity, are more heavy bodied, more deeply colored (green or acid), more astringent and sometimes rough and harsh. These wines are, finally, more nutritious than after they become mature; it must not be forgotten, however, that a wine which is too young is somewhat indigestible.

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