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.
the carbohydrates come from residual sugar left in wine dry wines have less than 3 grams liter and sweet wines typically range from 20 150 g l some can have up to 300 g l a late harvest dessert wine may have about 150 g l of sugar compared to coca cola at 111 g l and maple syrup at 700 g l