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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。
The top yeasts are shorter in fermentation period, faster in metabolic rate and high in fermentation degree.
上面酵母具有发酵周期短，启发速度快，发酵度较高的特性。
The fermentation degree of the specific syrup was lower than that of common wort and glucosidase malt syrup. Besides, the syrup contained lower maltose and glucose.
低醇啤酒专用糖浆的发酵度比普通麦汁和低聚麦芽糖浆的发酵度低，且含有较低的麦芽糖和葡萄糖。
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