What happens to fermented juice during the distillation process?

During the distillation process, fermented juice is boiled, allowing the alcohol to evaporate. This method takes advantage of the fact that alcohol has a lower boiling point than water. When the mixture is heated, the alcohol vaporizes first, and these vapors can then be collected and condensed back into liquid form, effectively separating the alcohol from the water and other components in the fermented juice. The result is a higher concentration of alcohol in the final distillate.

The other methods mentioned do not align with the distillation process. Mixing with water, freezing, or drying the mixture do not achieve the primary goal of distillation, which is to purify and concentrate the alcohol by exploiting differences in boiling points. Therefore, boiling the mixture to evaporate alcohol represents the correct understanding of how distillation works in the context of fermented liquids.