Unfortunately neither colour nor turbidity are strong indicators of the overall chemical composition of water. However both colour and turbidity reduce the amount of light penetrating the water and can have significant impact on algae and macrophytes.
Wines range from 0 to about 220 grams per liter sugar, depending on the style. Dry wines can contain up to about 10 grams of sugar per bottle but still taste dry. Bone Dry <1 cal per glass. Dry 0-6 cal per glass.
This chapter will explain how the sugar and alcohol content of a must or wine can be measured, calculated and adjusted. The sugar content is usually expressed in grammes of sugar per liter (g/l) of must or wine.Sugar present in the must and the final alcohol content in the wine are correllated.Measuring and adjusting the sugar and alcohol content of a wine or must is better than just adding the amounts of sugar stated in a recipe.his chapter will explain how the sugar and alcohol content of a must or wine can be measured, calculated and adjusted. The sugar content is usually expressed in grammes of sugar per liter (g/l) of must or wine. Sugar present in the must and the final alcohol content in the wine are correllated.