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.
Most of the rest come from carbohydrates in the form of sugar, which has 4 calories per gram. But most table wines have relatively little sugar, so itâs mostly the alcohol content that drives the calories. For example, a more sweet wine such as Riesling has about 118 calories per 5 oz (148 ml) glass.