Inclusions and omissions in using the term CONDITIONING

[perfection1]

I certainly understand the term conditioning with respect to beer but upon reading several articles i have kind of come undone.
I know for there are no two opinions hat conditioning involves flavour maturation (di acetyl rests for example) and NATURAL clarification of the beer (biological stability of dropping bright possibly assisted by fining agents)

My areas of doubt are whether the actions involving colloidal stability that decreases chill and permanent haze, using say PVPP part of conditioning and does the term include NATURAL (yeast) carbonation too like krausening lager beers and in-bottle carbonation?

Is conditioning a term restricted to green beer development of taste, flavour and palatability that is brought about by YEAST ACTION after the primary fermentation phase

..... and finally can artificial carbonation ever be referred to as a conditioning process?

Thanks

 

[WhalezB4Rarez]

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