I'm doing a similar process to what you want to do and had the same questions. I have tried some short term testing but nothing definitive. I had a cream ale I force carbed in the keg at 36 degrees, bottled, and set some on the shelf for about a month. I put the bottles back in the fridge for a week and tried them and I couldn't tell the difference between the ones I put on the shelf and the ones I kept in the fridge.
I've been told avoid higher storage temps, such as higher than 80 degrees when storing any beer. One person I spoke to seemed to think the warmer temps could allow the yeast to create esters or other off flavors if there is still some unfermented sugars to consume.
I also wouldn't store any wheat beers for any period of time as they seem to be best when fresh, not aged.