Teas have different "fresh" or "ripe" flavors because of the degree of fermentation and roasting.

茶由于发酵、焙火轻重的原因，造成各种“生”、“熟”不同的风味。

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The brightness and color of the tea, indicating that the degree of fermentation of black tea and tea Xianshuang of degree.

茶汤的明亮度和颜色，表明红茶的发酵程度和茶汤的鲜爽度。

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Artificial neural network was applied to establish the models of fermentation degree and flavor.

应用神经网络建立了啤酒发酵过程发酵度及主要风味物质产生量的预测模型。

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