## 3 Results and Discussion
### Applied Strategies for Industrial Implementation  
The findings of this study do provide relevant implications for industrial-scale NAB production, particularly in relation to yeast strain selection, filtration strategy, and product positioning. Depending on the targeted market segment and desired product style, brewers must adapt their process design to ensure both efficiency and quality. For clear, lager-style NABs, highly flocculent yeast strains such as W-34/70 [29] are particularly suitable. When used in combination with fine or germ-reducing filter media (e.g., AF 31 or AF 101), these strains reliably produce NABs with turbidity values below 2 EBC, aligning with consumer expectations for visual brilliance [18]. Conversely, for craft-style NABs, which often tolerate or even promote a hazier appearance and more pronounced fermentation character, the use of non- or medium-flocculent yeast strains such as LA-01 or LoNa may be advantageous. These strains showed good applications for NAB production in microbiological processes but will require additional processing considerations due to their limited sedimentation and lower cell viability. In such cases, pre-filtration steps like cold sedimentation or mechanical clarification (e.g., centrifugation) are recommended to reduce particle load before filtration. Additionally, selecting a filter medium with an adequate retention grade that avoids rapid clogging--such as a two-stage filtration train with a coarse followed by a fine filter sheet--can improve operational reliability.  
Beyond filtration performance, the increase in turbidity observed during storage for all samples underlines the need for effective stabilization strategies to ensure long-term colloidal stability. Proteins and polyphenols, the main contributors to chill haze formation [18; 23], can be selectively removed using silica gel or PVPP, respectively [11]. These treatments should be considered essential process steps, particularly for NABs with extended chemical shelf life or ambient storage requirements. Moreover, the combination of yeast strain and filtration conditions can serve as a means of product differentiation. While W-34/70 tends to produce cleaner beers with lower bitterness and ester retention post-filtration, ideal for neutral, light-flavored NABs, LoNa and LA-01 allow for more expressive aromatic profiles. This makes them suitable for NABs targeting craft-oriented consumers who seek different flavor profiles or haze-tolerant styles such as dry-hoppedor wheat-based NABs. From an operational standpoint, the choice of yeast directly affects processing efficiency, material use, and equipment capacity [12]. Highly flocculent strains may reduce filter sheet consumption and filtration time, thereby improving throughput in larger breweries [12]. In contrast, maltose-negative, low-flocculent strains may require longer processing times and more intensive clarification but offer greater control over ethanol content and flavor modulation. Thus, brewer's should weigh processing complexity and style flexibility against production efficiency and sensory outcomes.  
Altogether, the results support a modular and strain-specific approach to NAB production. Yeast-filter combinations should be selected not only for technical compatibility but also with a clear alignment to target product attributes and consumer preferences. This process-integrated thinking enables brewer's to increase consistency, reduce production variability, and position their NAB offerings more strategically in a competitive and diversifying beverage market.