Much earlier studies regarding this subject had been performed. For example, in the 1920s, studies concerned with the fermentability of yeasts during cereal wort fermentation under different sodium chloride concentrations showed that the fermentative ability of yeast increased when pre-conditioned with 5% w/v NaCl, but for higher con centrations, a gradual reduction of fermentative efficiency was reported (S p e a k m a n et al.,1928).