First of all welcome to Wine Making Talk.
“petroleum” ,,, from what you said you had a fast/ warm ferment. The likely outcome is that yeast were stressed and produced H2S. I would describe this as sewer smell not petroleum, ,, with time H2S further reacts producing mercaptans which can not be pulled out, ,,, in the vinters club mercaptans are described as fried chicken or sometimes skunk.
if you like technical the AWRI has a you tube on the chemistry called “Stinky Sulfur”
Do you have a neighbor who cooks who can taste and give more descriptors of the flavor?
For sulfur compounds, ,,,,( ignore this if the neighbor doesn’t say sewer/ stinky sulfur)
1) air/ splash rack to pull the sulfur out of a young wine
next 2) a little bit older wine treat with ascorbic acid followed by Reduless (copper containing yeast) and in two days rack off the yeast
finally on a six month old 3) if you are dealing with mercaptans/ bitter flavor notes meaty aromatics and no fruity aroma look for some college kids, ,,, I had a white wine at the vinters club and the UW members thought it would be wonderful with chocolate. ,,,, That said, we have food industry tricks called masking flavors. A guess on my part is cocoa nibs would complement mercaptans in a raspberry.
In the future: A hot ferment can be put in a water tank/ kiddie pool with ice to chill or have wet towels on the surface with a fan blowing. High levels of organic yeast nitrogen help (Fermaid O > K). Finally a Renaisance sells yeast which have genetic modifications so they can’t do that pathway.
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