Chlorosis

chlorosis (GB)

clorosi (I)

clorosis (ES)

Name (also jaundice, pallor) for a vine disease that is manifested 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 much salt in the soil. As a result, the chlorophyll (leaf green), which is responsible for the rich green colour of the leaves, is either not formed properly or even degraded. As a result, the plant can no longer carry out photosynthesis, which can even lead to the death of the plant. Due to the degradation and the retention of the yellow pigments (carotenoids), the leaves turn a light yellow, whereby the leaf veins often remain dark green.

Chlorose - chlorotische Rebstöcke und ein vergilbtes Blatt

As a rule, 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 trigger coulure 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. A suitable cover crop can provide a remedy. The picture on the left shows the leaf symptoms with the typical green leaf veins, the picture on the right chlorotic vines in a vineyard.

Large image: By Karl Bauer - Self-photographed, CC BY 3.0 at, Link
Leaf: The virtual vine doctor - Infodienst Weinsberg

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Chlorosis

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