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.
Sweet wines, of course, have the highest amount of sugar. Because of that sweetness, the average serving size for a dessert wine is only 2 to 3 ounces. A fortified wine such as a 2000 Quinta de Roriz Vintage port from Portugal has about 6 grams of sugar in a 2-ounce serving and 24 calories from sugar and 83 calories from alcohol. If you were indulging in Passover wine at a seder this month, the added pure cane sugar in those kosher wines, such as Manischewitz blackberry wine, will bring the total sugar calories to about 44 for a 2-ounce serving.