Light, humor and atoms: The physics of wine after Galilei

Galileo’s interest in the nature and composition of wine, summarised in the saying “wine is a compound of humour and light” that is often ascribed to him, provided the basis for the research of the subsequent generation of scientists. These scientists had learned from their master how to approach the physics of wine in mechanistic and corpuscularian terms. Lorenzo Magalotti, Francesco Redi and Giuseppe Del Papa further developed this theme through a reflection and detailed analysis of the particulate structure of matter, the corporeal nature of light and the innumerable unsolved questions concerning the study of the apparati and organic functions of bodies, as well as good dietetic and therapeutic practices.