How does distillation affect alcohol concentration compared to fermentation?

Distillation is a process used to separate components based on differences in their boiling points. When it comes to alcohol production, distillation is particularly effective at increasing the concentration of alcohol in a liquid.

During fermentation, yeast converts sugars into alcohol and carbon dioxide, resulting in a mixture with an alcohol concentration that typically ranges from about 6% to 15% depending on the type of fermentation. However, this concentration remains relatively low due to the nature of fermentation, where alcohol production is limited by various factors, including yeast tolerance and the availability of fermentable sugars.

In contrast, distillation takes the fermented liquid and heats it to a temperature that vaporizes alcohol (which has a lower boiling point than water). The vapor is then cooled back into a liquid form, effectively concentrating the alcohol content while leaving a significant portion of the water and other compounds behind. This process can yield spirits with alcohol concentrations that can exceed 40% or more.

Thus, distillation directly impacts the alcohol concentration by increasing it significantly compared to the initial concentration achieved through fermentation. This is why the correct answer is that distillation increases alcohol concentration.