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.
For example, Asti Spumante a sweet sparkling wine from the Piedmont region of Italy by law must be 7-9% ABV and 3-5% residual sugar (30-50 grams/liter) or an average of 6 grams per 5 oz. glass, making it a slightly sweet sparkling wine. In addition, sugar is not the only carbohydrate present in the wine, on average wine has 10-30 grams/liter dry extract, or 3 grams per 5 oz. glass. Therefore, even with twice the carb grams of dry Champagne, a 5 oz. serving is under 100 calories. Also from the Piedmont region of Italy, Moscato dâAsti is a sweeter, lower alcohol wine with 5-6% ABV and 70-120 grams/liter residual sugar (getting into dessert wine territory), making it doux or dulce, but only slightly sparkling since it is frizzante not spumante.