Abstract
Cold maturation is widely used to improve beer clarity and flavour refinement, but it can also influence turbidity behaviour, aroma retention, and final product stability. This study evaluates cold maturation effects on turbidity, aroma loss, and final beer stability. Beer samples were matured at controlled low temperatures for different durations after primary fermentation. Turbidity, chill haze intensity, yeast sedimentation, protein–polyphenol interaction, ester retention, hop aroma loss, aldehyde reduction, pH, dissolved oxygen, and sensory stability were measured. The results show that cold maturation improved sedimentation and reduced suspended yeast, leading to clearer beer in early storage. However, extended cold maturation increased volatile aroma loss and promoted chill haze in samples with unstable colloidal composition. Moderate maturation duration achieved the best balance between clarity, aroma freshness, and flavour smoothness. The study demonstrates that cold maturation should be optimized according to beer style, colloidal stability, oxygen exposure, and desired sensory profile.