The 'maturation' process that you are talking about is actually two separate processes:
1. A second entire fermentation - with new sugars, and a whole new yeast lifecycle;
2. A scrubbing process, where the yeast metabolise many of the nasty flavour and aroma compounds these new fermentation processes generate, which this time are trapped in the bottle.
If you force carbonate, you can skip this 'maturation' process because the beer actually tastes pretty good after its primary fermentation. Most of the nasties that were produced in primary either escaped through the airlock or were scrubbed out during settling. All you are adding is clean fizz, not a whole new fermentation process to achieve it.