University of North Texas 
Enology & Brewing
Minor
Program type:
Minor
Format:
On Campus (Only in Frisco)
Est. time to complete:
Credit Hours:
18
Enology & Brewing
Texas is among the top 10 states with craft breweries and home to more than 500 wineries,
443 growers, with over 4000 acres devoted to grape-growing resulting in over $20 billion
economic value to the State of Texas. Unlock the secrets to crafting the perfect brew
and vintage by learning from leading researchers and industry leaders while gaining
the expertise needed for success in the dynamic world of commercial beverage production
and business management.
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Request More InfoWhy Earn a Minor in Enology & Brewing?
The Enology and Brewing Undergraduate Minor program offered by the College of Applied and Collaborative Studies provides a multidisciplinary education in the principles underlying wine and beer production and distribution, including hands-on project-based learning in viticulture and fermentation. We’ve developed the curriculum with input from industry leaders and experts, as well as consulting with others who have taught and done extensive research in the field.
With the support of local industry partners, this 18-credit hour program provides the knowledge base for problem-solving and decision-making in the fields of commercial beverage production and business management.
Marketable Skills
- Leadership
- Teamwork
- Sales and marketing
- Distribution methods and strategies
- Merchandising
- Production and manufacturing
- Product identification
Enology & Brewing Highlights
Offered exclusively at UNT at Frisco
Experience project-based learning where students work side-by-side with classmates
to collaboratively solve problems and offer solutions
Engage with industry partners who offer students real-life insights about the business
What Can You Do with an Enology & Brewing Minor?
- Enologist
- Wine Buyer
- Cellar Master
- Vineyard Manager
- Retailer
- Production Planner
- Sales Manager
- Warehouse Manager
- Restaurant/Bar Manager
Enology & Brewing Courses You Could Take
Principles of Viticulture (3 hrs)
Introduces the basic principles underlying cultivation, growing, and harvesting of grapes for production of wine as well as fundamentals of malt production, storage, and roasting for beer production. It also covers different types of malts, the significance of varying malt biochemical composition, styles of malt roasting, and industry trends.
Principles of Enology (3 hrs)
Introduces the basic principles of enology including the history and development of the wine industry; factors affecting wine quality; winemaking operations including harvest, scheduling, crushing, fermentation, and record keeping.
Principles of Brewing (3 hrs)
Introduces the basic beer manufacturing principles including the history and development of the beer industry; factors affecting beer quality; brewing operations including malting, fermentation, beer spoilage, maturation, and packaging.
Marketing and Distribution of Wine and Craft Beverages (3 hrs)
Explores the unique requirements for procurement and distribution of raw and finished material, value chain challenges within the craft alcoholic beverage industry, and inventory management. The emerging trends in distribution systems, consumer behavior, and sustainability in alcoholic beverage industry are also addressed.
Applied Business Fundamentals for Wine and Craft Beer
Topics covered include competitive analyses, capital and personnel requirements, local regulations, and compliance. Also explores the role of economic environment, emerging technology and trends in business sustainability, growth, and brand management.
Survey of Beverages in the Hospitality Industry
Study of social beverages commonly used in the hospitality industry. Primary emphasis is on history, language, product identification and production and merchandising techniques for wines, beers, distilled spirits and non-alcoholic beverages.
