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.
Both glucose and fructose are six-carbon sugars but three-, four-, five-and seven-carbon sugars are also present in the grape. Not all sugars are fermentable with sugars like the five-carbon arabinose, rhamnose and xylose still being present in the wine after fermentation.