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.
Note: Sweet (unfortified) wine is usually lower in alcohol than dry wine. To be considered sweet (doux or dulce), a sparkling wine must have more than 50 grams/liter residual sugar (i.e. sugar not used in fermentation, thus lower alcohol level) or 7.5 grams per 5 oz. glass. Slightly sweet (Demi-Sec, Semi-seco) is 32-50 grams/liter.