What term describes the effect of aging on beer flavor and aroma?

The correct term that describes the effect of aging on beer flavor and aroma is oxidation. As beer ages, it undergoes various chemical changes, and one significant change is the introduction of oxygen into the beer, whether through the packaging process or bottle conditioning. This oxidation process can lead to the development of new flavors and aromas, resulting in a variety of characteristics.

For instance, while moderate oxidation can enhance complexity and introduce pleasant sherry-like notes in some styles, excessive oxidation often leads to off-flavors, such as cardboard or stale flavors, which can detract from the overall quality of the beer.

Understanding oxidation is crucial for both brewers and consumers, as it directly impacts the final sensory profile of the beer. In contrast, fermentation primarily refers to the conversion of sugars into alcohol and carbon dioxide by yeast, decarbonation deals with the loss of carbonation in beer, and filtration is a process used to remove solids and clarify the liquid, which do not directly relate to the aging effect on flavor and aroma.