Punch-Down: Also known as pigéage, the process of breaking up the thick layer of skins, stems and seeds that forms at the surface of fermenting red wine and submerging it during fermentation to extract color, tannins, flavor and aromas from the grape solids.
Winemaking: Largely synonymous with "Vinification," winemaking is the process by which harvested grapes are crushed, fermented (and otherwise manipulated through yeast inoculations, temperature control, punch-downs, pump-overs, racking, oak-chip additions, filtering, etc.), aged in barrel, steel tank or other vessel, and finally bottled.
Devatting: Also known as délestage, the oxidative winemaking process in which, after the cap of grape musts, skins, seeds and stems forms on the top of a vat of fermenting wine, the wine is drained through a valve at the base of the tank into another vat and reserved while the remaining solids are allowed to drain for a few hours. The reserved wine is then pumped back into the original tank over the top of the drained skins, seeds and stems. Like punch downs and pump overs, the purpose of devatting is to increase the extraction of color, flavor, tannins and aromas from the solids, as well as aerate the fermenting wine.
Extraction: The process by which pigment, tannins and flavor and aromatic compounds contained in grape skins are dissolved into wine. Extraction is most commonly achieved through maceration (soaking the skins of the crushed grapes in the wine after fermentation), during which alcohol helps dissolve flavor, aroma and especially tannin molecules—as with a steeping tea bag, the longer and warmer the maceration, the greater the degree of extraction. During fermentation, punching down the cap (floating layer of skins, seeds and stems) and pumping liquid from the bottom of the tank over the cap (pump-over) are other methods of extraction. For reds made in lighter-bodied styles such as Pinot Noir, a pre-fermentation cold soak of the skins in the grape juice can extract water-soluble flavor and pigment molecules while limiting the amount of more alcohol-soluble tannins released into the wine.