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.
1 Champagne: When it comes to sparkling wines, opt for extra dry, brut or extra brut sparkling wine and Champagne. The residual sugar levels will be in the 0.6 - 2.0 percent sugar per liter range (or 6 to 20 grams of sugar per liter of wine), with extra brut being the driest wine and lowest in sugar content. Fortified Wines: Fortified wines (like Port, Sherry, and Marsala) can weigh in as high as 15 percent residual sugar (or 150 grams of sugar per liter) but often run a little lower in the 5 percent range.