What is the primary action involved in the maceration process?

Maceration is a process used primarily in extracting flavors, fragrances, and colors from solid materials, such as fruits, herbs, or spices, by soaking them in a liquid, usually alcohol, for a period of time. The essential action in this process involves cutting and pressing the flavor source to facilitate the release of their essential oils and compounds into the liquid. This step ensures that the flavors can meld with the solvent and result in a more vibrant and flavorful infusion.

The other options describe processes that are either not part of maceration or occur at different stages of production. Heating the mixture typically refers to other extraction methods, while filtering and distilling are associated with refining the liquid after extraction has already taken place. Therefore, cutting and pressing the flavor source is the key action that defines the maceration process.