Abstract
Beer maturation time influences aroma integration, yeast sedimentation, haze development, bitterness smoothness, and colloidal stability before packaging. This study evaluates the effect of maturation duration on aroma and colloidal stability in beer. Controlled beer batches were matured for different time periods under fixed temperature, oxygen exposure, and storage conditions. Ester retention, aldehyde reduction, sulfur compound decline, bitterness perception, turbidity, protein–polyphenol aggregation, yeast sedimentation, pH, and sensory quality were monitored. The results show that short maturation retained immature aroma notes and higher aldehyde levels, while moderate maturation improved flavour smoothness and reduced fermentation-derived harshness. Extended maturation increased the risk of aroma loss and colloidal changes when oxygen was not strictly controlled. Turbidity decreased initially through sedimentation but increased in unstable samples due to protein–polyphenol aggregation. The study demonstrates that maturation time must be optimized to balance aroma refinement with colloidal stability and freshness retention.