Term (also jaundice, paleontitis) for a disease of the vine that is manifested by yellowing of the leaves. The cause is mostly a lack of nutrients and sometimes also an excess of boron, iron, calcium, magnesium, manganese, sulphur, nitrogen or zinc, as well as too high a salt content in the soil. As a result, the chlorophyll (leaf green), which is responsible for the rich green colour of the leaves, is either not properly formed or even broken down. Due to the degradation and retention of the yellow dyes(carotenoids), the leaves turn a light yellow, with the leaf veins often remaining dark green. Usually the young leaves are affected first. Later, the leaves dry out from the outside to the inside, which is called necrosis (withering). At the time of flowering, this can cause trickling and small berries. Water stress (lack of water) can also lead to chlorosis. Some grape varieties such as Müller-Thurgau, Pinot Noir, Syrah and Traminer (Savagnin Blanc) are particularly susceptible to this. This can be remedied by suitable greening.