A program which contains or accepts a database of yeast characteristics and computes likely chemical reaction favorabilities given temperature, alcohol content over time, fermentables availability, volume, and time. An example might be, "This recipe process will produce undesirable phenols" when you use more sugar than a 6% strain can use, which will stress it out and release bad flavors. Each yeast has tolerances. Also given temperature you could make predictions about desirable phenol metabolite flavors and aromas such as banana, cherry, raisins, etc. You could also do a worst case likely scenario on ambient temperature needs for a fermenter of a given size to resist heating as a result of yeast activity, so if you're targeting 60 degrees "banana" zone, you would need to have it in a fridge at 50 degrees or whatever during the first few days of fermentation to keep it from going higher into other flavors.

This is complicated and may require research papers. The internet can often be wrong about brewing tips and explanations for results, so I've found scientific literature or some Belgian brewing books like, "how to brew like a monk" to be good solid information that isn't based on nisconceptions.