Cereal ferments are a type of fermentation process that involves the use of grains, such as barley, wheat, or corn, to produce alcoholic beverages or other fermented products. This process typically involves the conversion of starches in the grains into sugars, which are then fermented by yeast, resulting in alcohol and carbon dioxide. Common examples of cereal ferments include beer, which is made from malted grains, and sake, a traditional Japanese rice wine. The fermentation process not only enhances the flavor and aroma of the final product but also contributes to its nutritional value by producing beneficial compounds.