Which element is primarily extracted during the infusion process?

During the infusion process, the primary element that is extracted is flavors from solid ingredients. Infusion involves steeping solid ingredients, such as herbs, spices, fruits, or other flavoring agents, in a liquid, typically alcohol or water. This technique allows the flavors, aromas, and essential compounds from these solid ingredients to dissolve into the liquid, resulting in a flavored infusion.

The extraction of alcohol, carbon dioxide, and water pertains to different processes. Alcohol comes primarily from fermentation, where yeast converts sugars into alcohol and carbon dioxide. Carbon dioxide is also a byproduct of fermentation but is not extracted during infusion. Water may be involved in various processes, but during infusion, it is not the main element being extracted; rather, it's the flavorful compounds that are sought after. Thus, flavors from solid ingredients are the essence of what is focused on and extracted in the infusion method.