Term (also Juchtenton or Kerosinton) for a characteristic odor and taste in especially white wine. However, this must not be done with the firn (Old age) can be confused. Petrolton is reminiscent of mineral oil (petroleum), kerosene or petrol or tanned yoghurt leather (leather tanned using birch bark tar material). Mainly the petrol tone occurs at Riesling out physiologically mature Grapes with a high proportion of carotenoids on. This is promoted by high exposition (Sun exposure), which is why Riesling wines from warmer regions, such as South Africa and Australia are affected. In the vineyard this is reduced by less Defoliation and tries to prevent more shading of the grapes. After studies on Klosterneuburg Wine Institute are cooler wines vintages affected much less.
The reason for the petrol tone is the fabric TDN (Trimethyl-dihydronaphtaline), which during the bottle aging by breaking down carotenoids is formed (TDN is undetectable in young wines). Too high temperatures during storage and oxidative Processes due to, for example, faulty cork or closures can promote education. There seems to be a connection corked to pass, in this regard, a faster and stronger formation of petrol tones is observed. To a lesser extent, petrol clay is perceived by certain consumers as pleasant and positive, but generally as negative in Europe. In the New World, on the other hand, it is a typical symbol of mature Riuesling wines. When critical is exceeded Perceptual thresholds with impairment of the fruit aromas it is in any case as wine faults to evaluate. See also under the tones sulfurous off (Lagerböckser) firn (Old age) and UTA (atypical age tone).