RNA sequencing of AJ4, MY3 and MY26, under different ethanol concentrations
RNA sequencing of fermentations in GPY and the addition of 0%, 6%, and 10% of ethanol strain. We fermentations with the S. cerevisiae strains AJ4 (high ethanol tolerant strain), MY3 (wine strain with medium ethanol tolerance), and MY26 (strain used in the Agave fermentation, and it wasdescribed as a low tolerant strain). We sequenced the RNA at two times (1 and 10 hours) for each fermentation in triplicate.