Conditions for Malo-lactic Fermentation With Flavour Profile

Conditions for Malo-lactic Fermentation With Flavour Profile Describe the conditions necessary for the successful completion of a malo-lactic fermentation with a desirable flavour profile. MUGAMBHIKA.M.N ABSTRACT Malolactic fermentation (MLF) is a biological process that is initiated in the winemaking process to produce premium quality of wines. The conversion of L-Malic acid to L-Lactic acid by lactic acid bacteria (LAB) will have a direct effect on the wine produced in terms of quality. MLF increases microbial stabilization, sensory attributes of the wine by reducing the acidity level in the wine(Versari et al., 1999). Desirable attributes such as honey, vanilla and smoother taste in wine has been reported by several studies which is linked to the enzymatic activity of Lactic acid bacteria during Malolactic fermentation (Là ³pez et al., 2011). During alcoholic fermentation, the wine becomes hostile for Lactic Acid Bacteria, due to the presence of high ethanol content, SO2 and other chemical residues released by yeasts. But at a controlled level, they could be made optimum for Malolactic fermentation. The species of Lactic acid bacteria assisting spontaneous fermentation belong to the Oenococcus, Leuconostoc, Lactobacillus genera. Although, Oenococcus oeni are the predominantly used LAB. They are considered to be ideal for Malolactic fermentation due to its specific oenological properties like reduced production of acetic acid, presence of enzymes that enhances the aroma and flavour characteristics, decreased risk of wine spoilage(CHRIS POWELL, 2005, Chalfan et al., 1977). INTRODUCTION: Wine fermentation is an important process carried out by microorganisms like yeasts and lactic acid bacteria. Malolactic Fermentation (MLF) is the enzymatic conversion of L-malic acid to L-lactic acid and Carbon dioxide by lactic acid bacteria. The importance of MLF in commercial winemaking process is due to the biological deacidification reaction by the wine lactic acid bacteria (LAB) (CHRIS POWELL, 2005). Malolactic Fermentation occurs after alcoholic transformation predominantly by Oenococcus oeni species. The bacterial activity during fermentation and its quality depends on the wine. Chemical and physical composition of the wine control the survival and growth lactic acid bacteria in wines(Toit, 2011). Malolactic Fermentation has varied effects on wine flavour and aroma. MLF can either occur spontaneously in wine or by addition of starter cultures that are commercially available. With spontaneous MLF, there are different end results which is due to the native microorganisms that may occur immediately or few months after the completion of alcoholic fermentation. The indigenous microorganisms like lactic acid bacteria may start off from the vines and grape skin in the winery equipment. This leads to risks like increase in volatile acidity, delayed malolactic fermentation and development of unfavourable metabolites like biogenic amines. Biogenic amines affects the quality of wines and affect human health. These are primarily formed due to the decarboxylation of amino acids by Lactic acid bacteria(Solieri et al., 2010). This could be tackled by using a defined starter culture. In order to improve the quality of wine through MLF, wine makers prefer to inoculate grape musts or wine with lactic acid bacteria starter cultures. These are commercially available in freeze dried form or fresh liquid forms. Although few winemakers prefer to use their own starter cultures by growing strains of lactic acid bacteria in diluted grape juice or wine(Bisson, 2004). Inoculated MLF: Inoculated starter culture in Malolactic Fermentation provides better control on the timing of fermentation process and the organisms present. Bacterial starter culture is more difficult to maintain than the yeast starter culture, because the medium needs to be completely sterile and there is a high probability of undesirable lactic acid bacteria occurrence. Fermentation occurs faster under high inocula. The percent inoculum that is needed to be used should be 1-50% depending on the vigour of culture(Semon et al., 2001). Spontaneous MLF: There are a number of risks associated with spontaneous malolactic fermentation. The timing of the process is sometimes uncontrolled and there is a higher threat of undesirable strains that could cause an off flavour in the wine. The timing of process is more certain for alcoholic fermentation than the MLF. This is due to the fastidious nature of bacteria occurring spontaneously in the fermentor(Solieri et al., 2010). The use of starter culture instead of native culture has been a widespread winemaking practice. Inoculated Malolactic fermentation increases the quality and safety of wine produced. On the other hand Spontaneous Malolactic fermentation sometimes increases wine spoilage and produces toxic metabolites like biogenic amines(Solieri et al., 2010). EFFECTS OF MALOLACTIC FERMENTATION: The main effects of Malolactic fermentation are Acidity reduction The deacidification is due to the reduction of net concentration of carboxyl groups. The reduction in acidity is important for high acid wines and may not be desirable in wines already with lower acidity. There is a decrease in titratable acidity by 0.01 to 0.03 g/L because of hydrogen ion fixation(Kurane and Ghosh, 2012). Bacterial stability Flavour changes Various studies have reposted on the specific sensory changes that occurs in wine production due to the malolactic bacterial enzymatic activity. The sensory attributes are strain dependent. In addition to acidity reduction, flavour characteristics of wine after MLF can be buttery, nutty, earthy and fruity. The desired flavour profile in wine can occur in wine after MLF due to the removal of existing flavour compounds and production of new aromatic compounds with better sensory attribute. THE grape and yeast derived secondary metabolites get modified to end products with better desired flavour compounds from metabolism of sugar and amino acids(Bartowsky, 2005). BASIC CONDITIONS NECESSARY FOR SUCCESSFUL MALOLACTIC FERMENTATION pH: MLF strains grow at pH 2.9-3.0. If the wines have a very low pH after the primary fermentation, it is required to consider the reduction of acidity before MLF initiation. It is also important to consider the formation of biogenic amines. MLF cultures grow well even in pH higher than 3.5. Although the risk of off flavour and production of undesirable taste and aroma components increase as the pH increases. Therefore it is needed to adjust the acidity and pH before malolactic fermentation if the pH is more than 3.7. Malate is catabolised at pH 3.2 The enzymatic conversion of L-malic acid to L-lactic acid is faster at a pH 3.5 and the conversion rate is lower at lower pH values. The pH tolerance also relates to the strain variation and viability(Comfort, 2011). Temperature: Temperature is an important factor for initiation or inhibition of Malolactic fermentation. The ambient temperature for the growth of malolactic bacteria is between 20 to 37 °C. At a temperature below 15 °C, the Malolactic bacteria are generally non-viable. Therefore warming down the wines to 18 °C will allow the growth of lactic acid bacteria. Red wines at a higher temperature are suitable for MLF with general recommendations between 18 22 °C. In traditional winemaking regions, MLF is initiated in spring where the wines are monitored for the formation of L-Lactic acid bacteria and thus warming down the fermentor to ensure timely completion of MLF (LOUBSER, 2005). Free SO2 : It is important to maintain Sulfur dioxide levels in malolactic fermentation. Sulfur dioxide is added to prevent formation of undesirable lactic acid bacteria. Most species of Lactic acid bacteria are more sensitive to Sulfur dioxide than Saccharomyces species. The free form of SO2 is responsible for inhibited the undesirable lactic acid bacteria. The free SO2 is dependent on pH. The typical range of sulfite that is required needs to be added for white wines are 20-30 ppm and 30-50 ppm for red wines(LOUBSER, 2005). Nutrient Composition: Lactic acid bacteria are more specific than yeasts and require additional micronutrients and growth factors. Availability of nutrients is essential for the malolactic conversion. Compared to yeast lactic acid bacteria also requires presence of additional amino acids. At the end of alcoholic fermentation, yeasts release amino acids and thus there is no limitation of amino acids during MLF. Autolysis of yeasts also increases micronutrient concentration. It has been reported that malolactic fermentation occurs better during pre-yeast fermentation or after the release of amino acids. However it limits the MLF when the lactic acid bacteria is added during the alcoholic fermentation. There are mixtures of lactic acid nutrients available commercially and it is required to time the addition of nutrients during the fermentation process(Torriani et al., 2011). Oxygen: Oxygen stimulates MLF. It is one of the growth factor for lactic acid bacteria. However, the effect of oxygen varies with different species as few LAB get inhibited by oxygen. Oxygen level needs to be at a controlled level as higher oxygen level may sometimes lead to the production of acetic acid and undesirable end products. There have been occurrence of acetic acid accumulation in the wine when the Malolactic enzymatic activity occurs before the alcoholic fermentation. This is reported to occur alongside the aeration of juice or grape must(Comfort, 2011). CO2 : Carbon dioxide stimulates MLF and helps with better vortex and mixing inside the fermentor. It also affects the buffering capacity of wine(Comfort, 2011). ADDRESSING ISSUES OF HIGHER OR LOWER ACID CONTENT: High level of acidity often occur in grape musts that are derived from grapes grown in cooler regions like France, Germany, cold regions of Australia. The wines made from these cold region vines, have improved flavour, microbial stability due to malolactic fermentation. Although sometimes the MLF may lead to excessive or lower acid content and sensory attributes(Massera et al., 2009). These issues can be addressed by two ways: The initial Malic acid level in the must needs to be estimated which will help choose specific maloalcoholic strains. with higher malic acid levels, maloalcoholic yeast strains works better in controlling the acidity level(Massera et al., 2009). There is another concern of development of excess diacetyl. The level of diacetyl increases by two metabolic pathways. One way they are formed is by metabolism of citric acid. Most wines have citric acid in them and some are produced even during primary fermentation. Hence by the end of Malolactic fermentation, the malic acid depletes and levels of diacetyl increase due to citric acid metabolism(Versari et al., 1999). During the citric acid metabolism, acetic acid is also produced that contributes to volatile acidity. One of the way to tackle excess diacetyl is by using malolactic cultures that have lower citrate metabolism like Lalvin MT01. Another way of which excess diacetyl gets produced is when the malolactic bacteria metabolizes malic acid. For example, in dry wines sugars like pentoses can be metabolized by lactic acid bacteria but cannot be yeast fermentable. Diacetyl is produced when these sugars are metabolized. This can again be prevented with regular monitoring of malic a cid levels and stabilize the process when they are reduced(Massera et al., 2009). During low acid conditions and high pH wines produced from warm climate vine, it is better to acidify the grape musts to favourable levels before primary fermentation. Malolactic fermentation of such low acid wines increases microbial stability and wine quality(LOUBSER, 2005). MLF MONITORING: Acidification of low acid musts is required for grapes and musts that are derived from vines of warm region. Adjusting pH and acidity before alcoholic fermentation is required. When Stronger acids like tartaric acid or DL- malic acid is used when the titratable acidity needs to be adjusted(Miller et al., 2011). Deacidification of musts with higher acid content Using engineered yeasts(Miller et al., 2011) CONCLUSION: To obtain a desirable flavour profile through malolactic bacteria, various factors are needed to be considered and observed. Wine should be present at a temperature of more than 15 °C and nutrients can be supplemented during the fermentation process. Because sometimes high solid content may halt the fermentation of wine. It is better to rely on a Malolactic inoculum rather than spontaneous initiation of Malolactic fermentation(Toit, 2011). The ethanol content should be regulated such that it does not inhibit the malolactic fermentation. It has been found that the lactic acid bacteria that grows in higher ethanol content will produce off flavours and unwanted end products in the wine. To summarise it is known that MLF can be stimulated by low or no use of free sulfur dioxide, warm temperatures, supplementing nutrients to the culture, lowering the ethanol content, adjusting the level of acid and pH range. REFERENCES: BARTOWSKY, E. J. 2005. Oenococcus oeni and malolactic fermentation – moving into the molecular arena. Australian Journal of Grape and Wine Research, 11, 174-187. BISSON, L. F. 2004. The Biotechnology of Wine Yeast. Food Biotechnology, 18, 63-96. CHALFAN, Y., GOLDBERG, I. MATELES, R. I. 1977. ISOLATION AND CHARACTERIZATION OF MALO-LACTIC BACTERIA FROM ISRAELI RED WINES. Journal of Food Science, 42, 939-943. CHRIS POWELL, S. V. Z. A. R. D. 2005. THE MICROBIOLOGY OF MALOLACTIC FERMENTATION. International Journal of Food Microbiology. COMFORT, S. A. J. 2011. Malolactic Fermentation. KURANE, A. B. GHOSH, J. S. 2012. Malolactic fermentation of grape wine by Lactococcus lactis var cremoris NCIM 2402. International Food Research Journal, 19, 1767-1770. LÓPEZ, R., LÓPEZ-ALFARO, I., GUTIÉRREZ, A. R., TENORIO, C., GARIJO, P., GONZà LEZ-ARENZANA, L. SANTAMARà A, P. 2011. Malolactic fermentation of Tempranillo wine: contribution of the lactic acid bacteria inoculation to sensory quality and chemical composition. International Journal of Food Science Technology, 46, 2373-2381. LOUBSER, P. 2005. ENVIRONMENTAL FACTORS AFFECTING MALOLACTIC FERMENTATION. MALOLACTIC FERMENTATION IN WINE UNDERSTANDING THE SCIENCE AND THE PRACTICE. MASSERA, A., SORIA, A., CATANIA, C., KRIEGER, S. COMBINA, M. 2009. Simultaneous Inoculation of Malbec (Vitis vinifera) Musts with Yeast and Bacteria: Effects on Fermentation Performance, Sensory and Sanitary Attributes of Wines. Food Technology Biotechnology, 47, 192-201. MILLER, B. J., FRANZ, C. M. A. P., GYO-SUNG, C. DU TOIT, M. 2011. Expression of the Malolactic Enzyme Gene ( mle) from Lactobacillus plantarum Under Winemaking Conditions. Current Microbiology, 62, 1682-1688. SEMON, M. J., EDWARDS, C. G., FORSYTH, D. DINN, C. O. 2001. Inducing malolactic fermentation in Chardonnay musts and wines using different strains of Oenococcus oeni. Australian Journal of Grape and Wine Research, 7, 52-59. SOLIERI, L., GENOVA, F., DE PAOLA, M. GIUDICI, P. 2010. Characterization and technological properties of Oenococcus oeni strains from wine spontaneous malolactic fermentations: a framework for selection of new starter cultures. Journal of Applied Microbiology, 108, 285-298. TOIT, M. 2011. Lactobacillus: the Next Generation of Malolactic Fermentation Starter Cultures-an Overview. Food and Bioprocess Technology, 4, 876. TORRIANI, S., FELIS, G. E. FRACCHETTI, F. 2011. Selection criteria and tools for malolactic starters development: an update. Annals of Microbiology, 61, 33-39. VERSARI, A., PARPINELLO, G. P. CATTANEO, M. 1999. Leuconostoc oenos and malolactic fermentation in wine: a review. Journal of Industrial Microbiology Biotechnology, 23, 447.

Obama Immigration Reform Essay

Currently, 11 million illegal immigrants inhabit the United States. This number will continue to augment without proper regulation of these aliens. Ever since his first inauguration, it has been President Barack Obama’s mission to improve America’s mediocre immigration system. Since Obama’s reelection for his second term, he has constantly stressed the fact that the new ideas for immigration reform are on the top of his list. Not only will these new reclaims help both the legal and illegal immigrants, and American citizens, but also they will benefit the US economy. It has been a controversial argument whether Obama’s reform ideas will either positively or negatively affect the US economy, but according to the bipartisan group of democrats and republicans, it is agreed that the positives greatly outweigh the negatives. After the bipartisan meeting on January 28th, 2013, in which both parties’ principles were announced for comprehensive immigration reform (CNN Political Unit, CNN. com), Obama presented a speech on January 29th, 2013, which consisted of numerous solutions to the troubled immigration system presently used in the United States. This speech not only contained these ideas, but also his plan of action to pursue them during his next four years in office. Obama proved to America that he would attempt to fulfill these reforms as soon as possible by saying, â€Å"It is time to fix the system that has been broken for way too long,† (CNN Political Unit, CNN. com). The first, and arguably the most imperative, immigrant reform plan is to strengthen the US-Mexico border’s security, strictly correlating with illegal immigrant crossings. Since Obama has been in office, the number of illegal crossings has shrunk down to about 80% from their peak in 2000 (CNN Political Unit, CNN. com). Some specific methods that are considered being used to strengthen the US-Mexico border are: increase protection and number of border patrol agents, add 350 miles of fencing, add 290 miles of vehicle barriers, invest in more cameras and radar towers, and finally, end the â€Å"Catch & Release† Policy (USA Immigration Reform, USAimmigrationreform. org). Secondly, Obama desires to increase the enforcement efforts on illegal immigrant criminals who endanger the country’s communities. Thankfully, with Obama in office, the deportation of undocumented criminals is at its highest level than it has ever been before (CNN Political Unit, CNN. com). The third angle for this project is to reinforce the already-formed DREAM Act, which stands for â€Å"Development, Relief and Education for Alien Minors. † The main purpose of this addition to the bill of reforms is so the minors that travelled with their parents or guardians over the border (in this case, they are not responsible for being an illegal alien) are ensured opportunity, safety, and equal rights (Zuckerman-Bernstein, policymic. om). Providing conditional permanent residency to certain illegal minors of good moral character who graduate from high schools in the United States is the platform of this act (CNN Political Unit, CNN. com). The fourth contribution in Obama’s speech discussed worksite enforcement. It is strongly suggested that we implement a new national system that enables businesses to rapidly and accurately verify one’s employment status, and even more emphasized, heighten and ramp up the penalties deserved by the businesses that still hire illegally (CNN Political Unit, CNN. om). Actions to be accounted for in this effort are: moderating the number of documents accepted to verify identity and work eligibility, ensuring that all workers must hold legal status in the United States, increasing the fines and consequences for those continually hiring illegal workers, and lastly, to surge investigation of these employers (USA Immigration Reform, USAimmigrationreform. org). This topic is a bit more accentuated because the employment of illegal workers generates an unbalanced and unfair workplace for American citizens. The companies that hire illegally create a battlefield for companies that do proceed to follow the law and pay decent wages, causing those of which to suffer. Not only are these loyal companies and businesses affected, but also is a majority of general working Americans. Their wages and working conditions are threatened, but Obama demands to protect each worker’s rights and clarifies this motion by stating,† We will make sure that every worker and business in America is playing the same set of rules,† (CNN Political Unit, CNN. com). The fifth input could hold the most considerable amount of influence on illegal immigrants currently living in America, and for those who wish to come to America legally but unfortunately have a hard time doing so. Obama’s idea of laying out a pathway to citizenship has caught the eyes and ears of many. This pathway consists of various forms of tests and agreements that attain to both present illegal immigrants and legal ones wishing to move, such as: a background check, paying taxes, learning English, paying a penalty upon illegal entry and getting in back of the line behind the people who have waited to arrive legally (illegals only). Obama claims this is only fair (CNN Political Unit, CNN. com). There will be a revised naturalization test, with a focus on American democracy, US history, and what is expected of a US citizen. Also, a rise of immigrant coach training will help applicants through the immigration process. Finally, it’s planned to enhance the development of web-based learning tools to increase English language skills (USA Immigration Reform, USAimmigrationreform. org). Congress stresses that this pathway to citizenship is mainly focused on the 11 million undocumented aliens in America, but it is equally vital to deal with future immigrants, as well, or the country may find itself housing more illegals and not progressing to a better America (Fox News, The Associated Press, foxnews. com). Lastly, Obama’s final aspiration is to break our old fashioned system and bring it to the 21st century. The president’s opinion about visa card laws was that they are â€Å"outdated† and â€Å"make no sense,† (Fox News, The Associated Press, foxnews. com). He hopes to join family members with those who have come to earn a living already and to avoid the prolonged wait of future immigrants. Having to wait years before being able to send one’s family to America is absurd to the President and surely to a majority of others (CNN Political Unit, CNN. com). These plans, ideas, and desires for a higher quality national immigration system will be assorted into a bill. Witnesses largely appealed to congress’ disposition to pass the bill because not only will this bill ameliorate the lives of immigrants and their families, but also the US economy (Fox News, The Associated Press, foxnews. om). Correspondingly, there is a plethora of reasons why a substantial immigration reform would positively impact the US economy. To begin, immigrants start businesses. The Small Business Administration says immigrants are 30% more likely to start a business compared to a native, and 18% of small business owners today are immigrants (Gray, Furman, thewhitehouse. gov). In addition, this reform would create an annual increase of 0. 8% points to the economic growth rate, presently stuck at a frustrating 2% (CBN News, CBN. com). Additional boosts to the economic growth could potentially come from rising wages for newly legalized workers and higher productivity levels from the arrival of new, highly-skilled workers from abroad (Krudy, NBCnews. com). To even further express the benefit of immigration reform, just in 2008, the Congressional Budget Office projected an acquired $48 billion in revenue from 2008-2017, simply caused by a more efficient, modernized national immigration system (Krudy, NBCnews. com). Continuing on from the point above, immigrant-owned businesses create jobs for Americans. The Fiscal Policy Institute stated that small businesses owned by immigrants employed about 4. 7 million people in 2007. These businesses generated over $776 billion annually. With this statistic, it only makes sense to assume that this ratio will continually grow in the future since more businesses will be started. Also, the Center of American Progress affirmed that comprehensive immigration reform would create jobs — 900,000 people got jobs within 3 years from the increase of immigrant consumer spending (Gray, Furman, thewhitehouse. ov). Yes, immigrants will aid the US in creating jobs for its native citizens, but it is also true that immigrants are more likely to create their own jobs as well. The Department of Labor claimed that 7. 5% of foreign born people in the United States are self-employed, while only 6. 6% of native born are self-employed (Gray, Furman, thewhitehouse. gov). Immigrants are also a great contributor to the economy because they have and probably will co ntinue to create cutting-edge technology and companies. Big businesses like Google, Yahoo, Intel and eBay were all produced with the help of immigrants, and 25% of public US companies were started by them (Gray, Furman, thewhitehouse. gov). Alone, these booming businesses create an influx of earnings for the American economy. The earnings developed from these businesses wouldn’t reach their full potential without the help of immigrants. Between 1990 and 2004, an accession of immigration correlated with increased earnings of about 0. 7% annually, recorded from studies at University of California (Gray, Furman, thewhitehouse. ov). Oddly enough, it is proven that immigrants earn greater degrees than non-immigrants. Surprisingly, with all of America’s exceptional education programs, only 16% of the resident population holds a bachelor’s degree. Immigrants represent 33% of America’s engineers, 27% of mathematicians, statisticians, and computer scientists, and 34% of physical scientists (Gray, Furman, thewhitehouse. gov). Another reason to implement this bill immediately is because reform legislation would reduce the deficit. The nonpartisan Congressional Budget Office says that if the 2010 version of the DREAM Act was used, the federal deficit would be abated $2. 2 trillion over a course of 10 years because of accumulated tax revenues (Gray, Furman, thewhitehouse. gov). The consensus among economists said the new reform would maximize housing demand, encourage entrepreneurship, and raise tax revenues, which in total would sufficiently aid the budget deficit (CBN News, CBNnews. com). So basically, the consensus among economists has determined immigration reform as a net benefit. Economist Giovanni Peri plans to utilize a â€Å"cap-and-trade† visa system, which would induce a profit of $1. 2 billion a year (Krudy, NBCnews. com). Finally, immigration reform would increase America’s gross domestic product. The nonpartisan Congressional Budget Office asserted that even under low investment assumptions, immigration reform would raise the GDP by 0. 8%-1. 3% from 2012-2016 (Gray, Furman, thewhitehouse. gov). As one can see, President Barack Obama has put forth a much needed effort in the mission to create a noteworthy national immigration system. With all of these fair and effective plans and ideas, not one foreigner should have to think twice about becoming an American citizen, considering it is for the benefit of themselves, their family, the United States and its economy. The National Council of La Raza, the League of United Latin American Citizens, and the International Secretary of the Service Employees International Union, all of these tied in with immigration policies, issued a joint statement saying â€Å"The time to act is now,† (Zuckerman-Bernstein, policymic. com).

Police Department Proposal for Analytical Unit - 1947 Words

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The analytical unit will complie information from each of these strategies and assist the police department in their efforts to prevent crime. The collection and analyization of data to present to the police department can not be done by one person. Let me move on to the staffing of the analytical unit. Staffing Staffing for this new analytical unit will to provide as much information as possible to all levels of the Police Department, to include command personnel, supervisors, detectives, and patrol officers. There will be an intern, who will be an undergraduate student from the local college to gain practical experience while earning college credits. The intern will assist the department in performing crime analysis and will gain the practical experience needed to have a job later down the road. The analytical unit will also have a crime analysis assistant. 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A Brief Note On U.p. S And Retailers - 916 Words

U.P.S was unable to deliver packages has promised by retailers to customers . Only 90% of the packages were delivered, almost 2 million packages could not reach their destination in time. There were lots of reasons for the ups Christmas debacle some of them being like U.P.S could not forecast the online rush.It actual forecast was 8% average rise in its daily shipping volumes during the holidays. But online sales during Christmas holidays jumped by 37% from its previous year, according to the data from IBM Digital Analytics, especially on December 23 online orders grew by 63% more than its previous year. Change of customers behavior was an important factor people waited for the best deals they can get.Believed in just in time concept and since most of the retailers offered the best deals for the customers only at the end season most customers made a purchase only at the end. Another reason was a communication gap between U.P.S and retailers, Retailers should have spoken U.P.S officials regarding the volume of the packages That should be shipped in a short span before promising it to the customers, Since retailers are the one’s who were pushing the next day shipping offers in the final hours of the shopping season Weather also played a spoiled sport in this event, there was a severe snow storm that struck U.P.S main hub in Louisville, K. Y. There were only a few hours between shipping from retailer and delivery to the customer, the weather had an impact on the time ofShow MoreRelatednike vs adidas Essay14192 Words   |  57 PagesSURESH 09014 09126 09032 09128 09088 09090 09112 2 INDEX 1. INTRODUCTION 1.1. BRIEF ANALYSIS OF INDUSTRY 1.2. BRIEF DEFINITON OF INDUSTRY 1.2.1.TRENDS IN THE INDUSTRY 1.2.2.MARKET ANALYSIS 1.2.3.MAJOR PLAYERS AND MARKET SHARES 1.3. MAJOR FORCES SHAPING THE INDUSTRY 1.3.1.PORTERÍ›S FIVE FORCES 1.4. PREDICTION FOR 2009-2010 1.5. THE COMPANY AND MAJOR PRODUCT LINES 1.5.1.BRIEF HISTORY OF COMPANY 1.6. FLAGSHIP PRODUCTS, MAJOR PRODUCT LINES, RECENT FORAYS 1.7. HISTORY OF THE