Maturing while carb'd and chilled?

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Quick question about beer maturing.

Assume for the purpose of this question I am brewing and kegging a simple wheat beer.

I understand the point of letting the beer sit after fermentation to allow the yeast time to cleanup and for the beer to mature. My question is: Once I transfer to keg and chill/carb will the beer continue to mature over time? In other words, does the beer benefit from sitting fully carb'd and chilled for another week, two weeks, month etc... If the answer to this question is yes, what is causing the beer to mature further at that point? Isn't the yeast dormant/inactive?

Thank you as always!
 

VikeMan

It ain't all burritos and strippers, my friend.
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Yes, after chilling, the yeast is pretty much inactive. The only good thing happening at that point is yeast, proteins, polyphenols, and hop particles settling out of the beer.
 
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