Name (also jaundice, pallor) for a vine disease that shows itself by yellowing of the leaves. The cause is usually 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 color of the leaves, is either not formed properly or even degraded. As a result of the degradation and the retention of the yellow pigments (carotenoids), the leaves turn a pale yellow, with the leaf veins often remaining dark green. Usually the young leaves are affected first. Later, the leaves dry up from the outside inwards, 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. Remedy can be provided by a suitable cover crop can create.