Distilling fermented beverages to remove head without concentrating alcohol? AFAIK, good distillers discard (or at least reduce) the head (typically the first 5%) of any primary distillation run because it is predominantly less desirable high-VOC compounds.

Is distillation ever used to remove these "head compounds" from a fermented beverage just to improve its taste?

For example, if removing the head improves our cognac, wouldn't removing it from otherwise finished wine also improve the wine?
No, this would destroy the wine/mash/beer that your were trying to remove the "head" from. Just to make the first pass in a still to remove this head, you would need to get the liquid up to around 200f to start the process, thereby destroying whatever your were trying to get the less desirable aspects out of it.