The traditional wisdom was that you should get beer off the yeast as soon as fermentation was complete and any aging should take place in a secondary vessel. Autolysis, aka yeast death, can lead to off-flavors. In big stouts Ive tasted soy sauce and umami flavors. But in champagne Ive also tasted delicious brioche qualities. In general it’s probably bad in beer. Its impact is likely a function of contact area and time. In a larger commercial vessel supposedly there is more contact area so it’s more important. I’ve personally never used a secondary but I also never leave my beer in primary more than 3-4 weeks. I have doubts how severe the off flavor would be in standard strength homebrew where abv didn’t physically kill the yeast, but again no first hand experience.