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.

倒桶，打循环：又名délestage，在葡萄酒有氧发酵过程中，当发酵罐内的葡萄酒表面形成一层由葡萄汁，果皮，葡萄籽和果梗组成的酒帽后，葡萄酒会通过发酵罐下端的阀门排放到另一个桶内保存，残留的固体可持续排水几个小时。排出的葡萄酒经酒帽上方被重新打回原发酵罐。就像排出来再泵送回去，打循环的目的是促进皮渣中的色泽、风味、单宁和香气的浸提，同时也增加了葡萄酒发酵的通氧量。

*以上两个词为同一个意思，在葡萄酒酿造工艺中译为：开放式循环、循环喷淋和醪液泵循环。