SE-11 : Alcoholic Beverages
ICO Std 2002 — Extension SE-11
This extension module specifies the requirements and methodologies for ranking and evaluating alcoholic beverages. Alcoholic beverage rankings present distinctive methodological challenges: the extraordinary diversity of product types (from traditional Chinese baijiu to international wines, beers, and spirits) requires highly differentiated indicator systems; sensory evaluation plays a dominant role yet must be balanced against rigorous physicochemical analysis; the prevalence of counterfeit products and fraudulent age claims demands robust authentication mechanisms; and the deep cultural and terroir dimensions inherent to alcoholic beverages require specialised evaluation frameworks. This module extends the core-layer methodology (Chapters 4 through 10) by defining domain-specific indicators, data collection protocols, anti-counterfeiting mechanisms, and scoring procedures for alcoholic beverage evaluation. It is applicable to rankings across all categories of alcoholic beverages, including baijiu, wine, beer, huangjiu (yellow wine), and other distilled and compounded alcoholic drinks.
SE-11.1 Scope and Applicable Objects
SE-11.1.1 Scope
This module applies to the design, execution, and publication of rankings that evaluate alcoholic beverages. It covers:
a) distilled spirits, including Chinese baijiu (in all recognised aroma types: strong-aroma/浓香, sauce-aroma/酱香, light-aroma/清香, rice-aroma/米香, phoenix-aroma/凤香, mixed-aroma/兼香, medicinal-aroma/药香, special-aroma/特香, sesame-aroma/芝麻香, laobaigan-aroma/老白干香, fuqu-aroma/馥郁香, and others), as well as other international distilled spirits such as brandy, whisky, rum, vodka, and gin;
b) wines and fruit wines, including red, white, rosé, sparkling, fortified, and ice wines;
c) beer, including lager, ale, stout, wheat beer, craft beer, and specialty styles;
d) huangjiu (rice wine), including various regional styles;
e) compounded alcoholic beverages and liqueurs, including medicinal wines (露酒), fruit-flavoured wines, and cream-based liqueurs.
SE-11.1.2 Applicable Objects
This module shall apply to rankings of:
a) individual products within a defined alcoholic beverage category;
b) product lines or series from a single distillery, winery, or brewery;
c) brands evaluated on aggregate quality metrics, including terroir and provenance indicators.
SE-11.1.3 Exclusions
This module does not apply to:
a) industrial or bulk alcohol not marketed to end consumers;
b) non-alcoholic or low-alcohol beverages (≤0.5% ABV), which are covered under SE-01 (Consumer Products);
c) pharmaceutical tinctures and medicinal alcohol preparations regulated under pharmaceutical frameworks.
SE-11.2 Normative References
The following referenced documents are indispensable for the application of this module.
a) ISO 17025:2017 — General requirements for the competence of testing and calibration laboratories;
b) ISO 5495:2005 — Sensory analysis — Methodology — Paired comparison test;
c) ISO 6658:2017 — Sensory analysis — Methodology — General guidance;
d) ISO 17065:2012 — Conformity assessment — Requirements for bodies certifying products, processes and services;
e) GB/T 10781.1 — Baijiu of strong aroma type (浓香型白酒);
f) GB/T 26760 — Baijiu of sauce aroma type (酱香型白酒);
g) GB/T 10781.2 — Baijiu of light aroma type (清香型白酒);
h) GB/T 10781.3 — Baijiu of rice aroma type (米香型白酒);
i) GB/T 19598 — Baijiu of phoenix aroma type (凤香型白酒);
j) GB/T 23547 — Baijiu of mixed aroma type (兼香型白酒);
k) GB/T 27588 — Exposed spirit (露酒);
l) GB 2757 — Distilled wine and spirits — Safety requirements (蒸馏酒及其配制酒安全要求);
m) GB 15037 — Wine (葡萄酒);
n) GB 4927 — Beer (啤酒);
o) GB/T 13662 — Huangjiu (黄酒);
p) GB 2760 — National food safety standard — Standards for uses of food additives (食品安全国家标准 食品添加剂使用标准);
q) GB 7718 — National food safety standard — General standard for the labelling of pre-packaged foods (食品安全国家标准 预包装食品标签通则);
r) ICO Std 2002 Core Layer (Chapters 4 through 10).
SE-11.3 Indicator System
SE-11.3.1 Indicator Hierarchy
The alcoholic beverage indicator system shall be organised into the following three-level hierarchy:
a) Level 1 — Dimensions: Sensory Quality, Physicochemical Indicators, Craftsmanship and Raw Materials, Brand and Market, Safety and Compliance, Sustainability;
b) Level 2 — Sub-dimensions: Decompositions of each dimension as specified in SE-11.3.2 through SE-11.3.7;
c) Level 3 — Specific measures: Operationalised variables for which data is collected, as specified in each sub-dimension.
SE-11.3.2 Sensory Quality (Weight: 0.30)
Sensory quality is the primary dimension for alcoholic beverage evaluation, encompassing the visual, olfactory, and gustatory characteristics of the product.
a) Colour and Clarity: The visual appearance of the beverage, assessed through:
1) colour hue, depth, and brightness appropriate to the beverage type;
2) clarity and transparency (absence of haze, sediment, or particulate matter, unless characteristic of the style);
3) viscosity indicators such as “tears” or “legs” on the glass wall;
4) effervescence quality (for sparkling wines and beers): bubble size, persistence, and mousse structure.
b) Aroma: The olfactory profile of the beverage, assessed through:
1) aroma type: conformity to the characteristic aroma type (e.g., for baijiu: ethyl caproate-dominant for strong-aroma, Maillard-derived compounds for sauce-aroma);
2) purity: absence of off-odours, including musty, rancid, acetaldehyde-dominant, or solvent-like notes;
3) intensity: the perceived strength of the aroma on a standardised scale;
4) complexity and layering: the number of discernible aroma layers and their evolution upon successive nosing.
c) Palate and Mouthfeel: The gustatory and tactile characteristics, assessed through:
1) body structure: the perceived weight, fullness, and textural quality on the palate;
2) richness and smoothness: the degree of醇厚 (mellow richness) and absence of harshness;
3) balance and harmony: the equilibrium between sweetness, acidity, bitterness, astringency, and alcohol warmth;
4) finish length: the duration and quality of aftertaste, measured in seconds for distilled spirits.
d) Style Typicality: The degree to which the beverage exemplifies the defining characteristics of its declared style, appellation, or aroma type. The ranking entity shall:
1) compare the sample against established style benchmarks defined in the applicable national or international standard;
2) score typicality using a panel of trained assessors with documented expertise in the relevant category;
3) record deviations from style norms as deductions from the typicality score.
SE-11.3.3 Physicochemical Indicators (Weight: 0.20)
Physicochemical indicators provide objective, measurable parameters that complement and validate sensory evaluation.
a) Alcohol by Volume (ABV): The actual alcohol content shall be measured and verified against the labelled declaration, with an allowable tolerance as specified in the applicable standard (e.g., ±1.0% for baijiu per GB/T 10781 series).
b) Category-Specific Chemical Parameters: The ranking entity shall measure parameters specific to the beverage category:
1) For baijiu: total acid (总酸) and total ester (总酯) content; key ester compounds including ethyl caproate (己酸乙酯), ethyl acetate (乙酸乙酯), ethyl lactate (乳酸乙酯), and their ratios, as specified in GB/T 10781 series and GB/T 26760;
2) For wine: residual sugar, total acidity, volatile acidity, total SO₂ and free SO₂, as specified in GB 15037;
3) For beer: original gravity, real extract, bitterness units (BU), colour (EBC), as specified in GB 4927;
4) For huangjiu: amino nitrogen (氨基酸态氮), total sugar, non-sugar solids, as specified in GB/T 13662;
5) For other spirits: congener profiles, methanol content, fusel oil levels as applicable.
c) Extract and Non-Volatile Solids: Total extract content (固形物) as an indicator of body and maturity, measured per the applicable product standard.
d) Trace Compound Analysis: Where relevant, advanced chromatographic analysis (GC-MS, HPLC) of key flavour compounds and their ratios to authenticate provenance and production method.
SE-11.3.4 Craftsmanship and Raw Materials (Weight: 0.20)
This dimension evaluates the production chain from raw materials to finished product, with particular emphasis on traditional methods, terroir, and maturation.
a) Raw Material Quality and Grade: The quality and provenance of primary raw materials:
1) for baijiu: grain quality (sorghum variety, wheat for qu, rice), grade, and origin;
2) for wine: grape variety, vineyard classification, harvest method (hand vs. mechanical), and must quality;
3) for beer: malt grade, hop variety and alpha-acid content, water mineral profile;
4) for huangjiu: glutinous rice variety, water source quality.
b) Brewing/Distilling Process: The production methodology, assessed through:
1) traditional method fidelity: the degree to which traditional production techniques are preserved (e.g., solid-state fermentation for baijiu, pit fermentation for strong-aroma baijiu, open fermentation for certain whisky styles);
2) fermentation management: starter culture (qu/曲) quality and provenance, fermentation duration, temperature control;
3) distillation process: distillation method (pot still, column still, traditional Chinese distillation), cut points, and spirit selection.
c) Maturation and Aging: The maturation regimen, assessed through:
1) age authenticity: verified age of the oldest component in the blend, supported by production records and, where available, radiocarbon dating or other scientific verification;
2) maturation vessel and conditions: type of vessel (oak barrel, ceramic jar, stainless steel), warehouse conditions (temperature, humidity, airflow);
3) maturation duration and its sensory impact: the contribution of maturation to the sensory profile.
d) Terroir and Provenance: Geographic and micro-ecological factors:
1) geographic indication (GI) status of the production area;
2) micro-ecosystem characteristics (soil, climate, ambient microbiota for traditional fermentations);
3) water source characteristics and their influence on product character.
SE-11.3.5 Brand and Market (Weight: 0.15)
Brand and market evaluation considers the historical, cultural, and commercial dimensions of the beverage.
a) Historical Heritage and Cultural Significance: The brand’s historical depth and cultural contributions:
1) founding date and continuity of production;
2) association with historical events, figures, or cultural traditions;
3) recognition as intangible cultural heritage (非物质文化遗产) where applicable.
b) Geographic Indication Protection: The status and scope of GI protection:
1) national GI registration (e.g., under China’s GI protection system);
2) international GI recognition (e.g., EU PDO/PGI for wines and spirits);
3) appellation control compliance.
c) Market Performance: Quantitative market metrics:
1) domestic and international market share within the relevant category;
2) revenue growth trajectory over the preceding three years;
3) price positioning and premium segment penetration.
d) International Influence: Global presence and recognition:
1) export market coverage and growth;
2) international competition awards and ratings;
3) presence in international reference works and expert assessments.
SE-11.3.6 Safety and Compliance (Weight: 0.10)
Safety and compliance assesses the degree to which the product meets food safety standards and regulatory requirements.
a) Hazardous Substance Limits: Compliance with safety limits for:
1) methanol: ≤0.6 g/L (for grain spirits) per GB 2757;
2) cyanide (HCN): compliance with GB 2757 limits;
3) plasticisers (phthalates): compliance with national migration limits;
4) heavy metals: lead (Pb) ≤0.5 mg/L, manganese (Mn) within specified limits per GB 2757.
b) Food Additive Compliance: Compliance with GB 2760 regarding:
1) permitted sweeteners, colourants, and preservatives;
2) prohibition of unauthorised additives (e.g., industrial alcohol, non-food-grade flavourings);
3) correct declaration of all additives on labels.
c) Labelling Compliance: Compliance with GB 7718 and category-specific labelling standards:
1) accurate ABV declaration;
2) correct product category designation;
3) ingredient list and allergen declaration;
4) prohibition of misleading age or origin claims.
d) Production Licence and Audit: The producer’s food production licence (食品生产许可证) status and results of regulatory audits.
SE-11.3.7 Sustainability (Weight: 0.05)
Sustainability assesses the environmental and social responsibility of the production operation.
a) Water Resource Management: Water usage efficiency and wastewater treatment:
1) water-to-product ratio and water recycling rate;
2) wastewater treatment compliance and discharge quality.
b) Carbon Emissions and Energy: Carbon footprint and energy management:
1) greenhouse gas emissions per unit of production;
2) renewable energy adoption and energy efficiency measures.
c) Raw Material Traceability: Supply chain transparency:
1) percentage of raw materials with verified origin;
2) grain/grape sourcing sustainability certifications;
3) packaging material recyclability and circularity.
SE-11.4 Data Collection
SE-11.4.1 Data Source Categories
The ranking entity shall collect data from the following categories of sources:
a) Sensory Panel Data: Results from trained sensory evaluation panels conducted in accordance with ISO 6658 and ISO 5495. The ranking entity shall specify the panel composition, training protocol, and evaluation methodology.
b) Laboratory Testing Data: Results from accredited testing laboratories (ISO/IEC 17025 accredited) for physicochemical analysis, safety testing, and authenticity verification.
c) Production Audit Data: On-site audit records of production facilities, including raw material inspection records, fermentation and distillation logs, maturation records, and quality control documentation.
d) Market and Sales Data: Market share data, pricing data, and sales performance data from established market research providers and trade publications.
e) Regulatory and Certification Records: Food production licence records, GI registration records, regulatory inspection results, and recall or enforcement action records.
f) Expert Assessments: Evaluations from recognised industry experts, competition judges, and academic specialists.
SE-11.4.2 Sensory Panel Requirements
a) The ranking entity shall convene a sensory panel of no fewer than seven trained assessors for each beverage category. Panellists shall:
1) hold recognised sensory evaluation qualifications or equivalent documented training;
2) have no conflicts of interest with the products being evaluated;
3) demonstrate calibration through reference sample testing prior to each evaluation session.
b) Sensory evaluations shall be conducted under standardised conditions (controlled lighting, temperature, sample presentation order randomised) in compliance with ISO 6658.
c) For baijiu evaluations, the panel shall include at least two assessors qualified as national-level baijiu tasters (国家级白酒评委) or equivalent.
SE-11.4.3 Category-Specific Data Requirements
a) For each alcoholic beverage category, the ranking entity shall define category-specific data collection requirements reflecting the distinctive characteristics of that category. At a minimum:
1) Baijiu: aroma type verification, pit/窖池 records, qu quality documentation, age verification;
2) Wine: vineyard records, vintage data, oak treatment documentation, SO₂ management records;
3) Beer: original gravity records, fermentation temperature logs, hop analysis;
4) Huangjiu: rice origin and variety, fermentation starter documentation, aging vessel records.
b) The ranking entity shall document the specific indicators, data sources, and measurement methods used, and shall justify any deviations from the general indicator system.
SE-11.5 Anti-Counterfeiting and Authentication
SE-11.5.1 General Requirements
The ranking entity shall implement robust anti-counterfeiting and authentication mechanisms to protect the integrity of alcoholic beverage rankings. Given the prevalence of counterfeit products, fraudulent age claims, and origin misrepresentation in the alcoholic beverage market, authentication measures are mandatory for all beverage rankings.
SE-11.5.2 Age Claim Verification
a) The ranking entity shall implement procedures to verify age claims for products marketed with specific age designations. The verification procedures shall include:
1) Production Record Audit: Examination of distillation/fillation date records, maturation log books, and blending records to verify the claimed age;
2) Scientific Verification: Where age claims are material to ranking, application of scientific dating methods such as:
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radiocarbon (¹⁴C) dating for spirits aged in wooden vessels;
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congener profile analysis to detect anomalies inconsistent with claimed age;
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stable isotope analysis where applicable.
3) Cross-Verification: Comparison of claimed age against production capacity, historical output records, and market supply volumes to detect logical inconsistencies.
b) Products with unverifiable age claims shall be flagged and their Brand and Market scores adjusted downward accordingly.
SE-11.5.3 Origin and Terroir Authentication
a) The ranking entity shall verify geographic origin claims through:
1) GI registration status verification;
2) supply chain traceability audits from raw material source to finished product;
3) where applicable, isotopic or chemical fingerprint analysis to verify geographic provenance.
b) Products found to make false origin claims shall be excluded from the ranking.
SE-11.5.4 Product Integrity Index
a) The ranking entity shall calculate and report a Product Integrity Index (PII) for each beverage, defined as:
\[PII = \\frac{V_{\\text{verified}}}{V_{\\text{total}}}\]where $V_{\text{verified}}$ is the number of verification checkpoints passed and $V_{\text{total}}$ is the total number of verification checkpoints applied. Products with $PII < 0.70$ shall be flagged in the ranking publication.
SE-11.6 Scoring Methodology
SE-11.6.1 Scoring Scale
a) Each Level 3 indicator shall be scored on a normalised scale from 0 to 100.
b) Quantitative indicators shall be normalised using the min-max method or z-score method as specified in Chapter 8 of the core layer.
c) Qualitative indicators shall use defined ordinal scales mapped to numerical scores with documented anchor descriptions.
d) Sensory indicators shall use a 100-point scoring sheet with defined category-specific criteria, calibrated against reference standards.
SE-11.6.2 Weighting
a) The default weight scheme for the six Level 1 dimensions shall be as follows, unless the ranking entity provides documented justification for alternative weights:
| Dimension | Default Weight |
|---|---|
| Sensory Quality | 0.30 |
| Physicochemical Indicators | 0.20 |
| Craftsmanship and Raw Materials | 0.20 |
| Brand and Market | 0.15 |
| Safety and Compliance | 0.10 |
| Sustainability | 0.05 |
b) The default weights reflect the principle that sensory quality is the dominant determinant for alcoholic beverages, while craftsmanship, safety, and provenance provide essential supporting dimensions.
c) For baijiu rankings specifically, the ranking entity may adjust the weight of Craftsmanship and Raw Materials upward to a maximum of 0.25, with a corresponding reduction in Brand and Market, to reflect the premium placed on traditional production methods.
SE-11.6.3 Category-Specific Scoring Adjustments
a) The ranking entity shall define category-specific scoring adjustments reflecting the distinctive evaluation priorities of each beverage category. These adjustments shall be documented and justified.
b) For baijiu rankings, the ranking entity shall apply the Baijiu Annex (SE-11.A) which specifies additional scoring criteria for aroma type evaluation, age assessment, and terroir evaluation.
c) Products lacking required food safety certification or found to be non-compliant with GB 2757 shall receive a Safety and Compliance score of zero and shall not be included in the ranking.
SE-11.6.4 Aggregation
a) Scores at Level 3 shall be aggregated to Level 2, and Level 2 to Level 1, using the weighted sum method specified in Chapter 8 of the core layer.
b) The overall product score shall be calculated as the weighted sum of Level 1 dimension scores using the weights defined in SE-11.6.2.
c) The ranking entity shall report dimension-level scores alongside the overall score to enable users to understand the quality profile of each ranked product.
d) The ranking entity shall also report the Product Integrity Index (SE-11.5.4) for each product alongside the ranking.
SE-11.7 Alignment with International Standards
SE-11.7.1 ISO Sensory Analysis Alignment
a) The Sensory Quality dimension (SE-11.3.2) shall be consistent with the principles of ISO 6658:2017 and ISO 5495:2005, particularly:
1) the use of trained assessors and standardised evaluation conditions;
2) the randomisation of sample presentation order;
3) the use of reference standards for calibration.
b) Where a producer holds ISO 22000 or HACCP certification, this may be considered as supporting evidence for the Safety and Compliance dimension but shall not substitute for direct product testing.
SE-11.7.2 Geographic Indication Alignment
a) The Craftsmanship and Raw Materials dimension (SE-11.3.4) shall be consistent with the principles of geographic indication protection systems, including:
1) the EU PDO/PGI framework for wines and spirits (Regulation (EU) No 1308/2013);
2) China’s geographic indication protection system for traditional products;
3) the WTO TRIPS Agreement provisions on geographical indications.
SE-11.8 Publication and Transparency
SE-11.8.1 Publication Requirements
In addition to the requirements specified in Chapter 9 of the core layer, alcoholic beverage ranking publications shall include:
a) the beverage category definitions and inclusion criteria;
b) the Product Integrity Index for each ranked product;
c) a summary of age verification and authenticity results;
d) the sensory panel composition and evaluation methodology;
e) the category-specific scoring adjustments applied, if any;
f) the aroma type classification for baijiu products, where applicable.
SE-11.8.2 Product Identification
a) Each ranked product shall be uniquely identified using:
1) the product name and specification (including ABV and volume);
2) the producer or brand name;
3) the production batch or lot number where available;
4) the declared aroma type or style classification;
5) the declared age or vintage year, if applicable.
b) The ranking entity shall ensure that product identification is sufficiently precise to prevent confusion between products of different grades, ages, or vintages from the same producer.
SE-11.A Annex: Baijiu Specialised Evaluation Framework
SE-11.A.1 Scope and Purpose
This Annex provides specialised evaluation criteria for Chinese baijiu (白酒), recognising its unique production methodology, extraordinary aroma type diversity, and deep cultural heritage. This Annex applies in addition to the general provisions of SE-11 and shall be read as an integral part thereof.
SE-11.A.2 Baijiu Aroma Type Classification
The ranking entity shall evaluate baijiu products within their declared aroma type (香型). The twelve primary recognised aroma types and their key characteristics are specified below:
a) Strong Aroma (浓香型): Dominated by ethyl caproate (己酸乙酯). Characterised by a rich, sweet, fruity aroma with a mellow and smooth palate. Pit-fermented using old fermentation pits (老窖). Key production areas: Sichuan (Yibin, Luzhou), Jiangsu (Suqian). Reference standard: GB/T 10781.1.
b) Sauce Aroma (酱香型): Characterised by complex Maillard reaction products. Rich, layered sauce-like aroma with a full-bodied, lingering finish. Produced through high-temperature qu-making, multiple rounds of fermentation and distillation (e.g., 12987 process). Key production area: Guizhou (Maotai town). Reference standard: GB/T 26760.
c) Light Aroma (清香型): Dominated by ethyl acetate (乙酸乙酯). Clean, pure, delicate aroma with a fresh and smooth palate. Produced using solid-state fermentation in ceramic jars. Key production area: Shanxi (Fenyang). Reference standard: GB/T 10781.2.
d) Rice Aroma (米香型): Derived from rice-based fermentation with small rice wine (小曲). Light, elegant rice fragrance with a clean, slightly sweet palate. Key production area: Guangxi (Guilin). Reference standard: GB/T 10781.3.
e) Phoenix Aroma (凤香型): A distinctive style using a blend of high-temperature and low-temperature qu, fermented in mud-and-stone pits. Combines characteristics of strong and light aroma types. Key production area: Shaanxi (Fengxiang). Reference standard: GB/T 19598.
f) Mixed Aroma (兼香型): Combines characteristics of two or more primary aroma types, most commonly strong and sauce aromas. Multi-layered aroma with a complex palate. Key production areas: Hubei, Anhui. Reference standard: GB/T 23547.
g) Medicinal Aroma (药香型/董香型): Incorporates Chinese herbal medicines in the qu-making process. Distinctive herbal aroma with a complex, layered palate. Key production area: Guizhou (Zunyi). Unique dual-fermentation process (大曲+小曲).
h) Special Aroma (特香型): Uses whole-grain rice as the primary raw material with a unique qu-making process. Characterised by a distinctive aroma combining elements of strong, light, and sauce types. Key production area: Jiangxi (Zhangshu).
i) Sesame Aroma (芝麻香型): Characterised by a roasted sesame-like aroma derived from high-temperature fermentation and distillation. Combines the refined qualities of sauce, strong, and light aromas. Key production area: Shandong (Jingzhi).
j) Laobaigan Aroma (老白干香型): A clean, dry style produced using pure wheat qu and ground-over fermentation. Characterised by a bold, robust aroma with a long, dry finish. Key production area: Hebei (Hengshui). Reference standard: GB/T 20825.
k) Fuqu Aroma (馥郁香型): Integrates the characteristics of strong, light, and sauce aromas in a single production process. Rich and complex multi-layered aroma. Key production area: Hunan (Jiugui).
l) Other and Emerging Types: Additional recognised types include flower aroma (花香型), soy aroma (豆香型), and regionally defined styles. The ranking entity shall document the evaluation criteria for any non-standard aroma type.
SE-11.A.3 Baijiu Age Assessment Methodology
a) Sensory Age Assessment: The ranking entity shall use a trained panel to assess indicators of maturity, including:
1) aroma evolution: aged baijiu exhibits more integrated, mellow aromas with reduced harshness and increased complexity;
2) palate smoothness: aged baijiu demonstrates enhanced mellowing (醇和) and reduced刺激性;
3) finish quality: aged baijiu exhibits a longer, more refined aftertaste.
b) Physicochemical Age Verification: The ranking entity shall use the following laboratory methods as supporting evidence:
1) ester-acid ratio analysis: the ratio of total ester to total acid tends to stabilise with extended aging;
2) acetaldehyde and acetal analysis: acetal levels increase with aging time;
3) colour measurement: aged baijiu shows a gradual shift toward slight yellowing (微黄), measurable by spectrophotometry;
4) where applicable, stable isotope or ¹⁴C dating for premium age-claimed products.
c) Age Grading Scale: The ranking entity shall apply the following age grading for verification purposes:
| Grade | Claimed Age | Verification Method |
|---|---|---|
| A | ≥30 years | Production records + ¹⁴C dating + sensory panel |
| B | 15–30 years | Production records + physicochemical analysis + sensory panel |
| C | 5–15 years | Production records + physicochemical analysis |
| D | <5 years | Production records audit |
SE-11.A.4 Pit and Production Area Evaluation System
a) Pit (窖池) Evaluation for Strong-Aroma Baijiu: The ranking entity shall evaluate fermentation pit quality based on:
1) pit age: older pits (老窖, ≥30 years) harbour richer microbial ecosystems contributing to greater aroma complexity;
2) pit wall microbial composition: the diversity and abundance of caproic acid bacteria (己酸菌) and other key microorganisms;
3) pit mud quality: colour, texture, and microbial activity indicators.
b) Production Area Assessment: The ranking entity shall evaluate terroir based on:
1) geographic classification (e.g., core production zone vs. extended production zone for GI-designated products);
2) microclimate factors: ambient temperature and humidity profiles affecting fermentation;
3) water source quality: mineral composition and purity of brewing water;
4) historical reputation and documented quality consistency of the production area.
SE-11.A.5 Anti-Counterfeiting Verification for Baijiu
a) The ranking entity shall implement the following verification mechanisms specific to baijiu:
1) Packaging Authentication: Verification of anti-counterfeiting packaging features including holographic seals, QR code traceability systems, NFC chips, and proprietary bottle designs;
2) Chemical Fingerprinting: GC-MS-based chemical fingerprint comparison against authenticated reference samples from the declared producer;
3) Supply Chain Verification: Traceability audit from grain procurement through to bottling, verifying that production volumes are consistent with declared output;
4) Market Sampling: Purchase of products from retail channels for independent verification, to detect counterfeiting in the distribution chain.
b) Products failing anti-counterfeiting verification shall be immediately excluded from the ranking and reported to the relevant regulatory authority.
Note: This extension module is part of ICO Std 2002 (Tianji Ranking Methodology Standard). Alcoholic beverage rankings carry significant responsibility due to the health implications of alcohol consumption, the prevalence of counterfeit products in many markets, and the deep cultural significance of traditional beverages such as baijiu. Ranking entities shall ensure that rankings do not encourage excessive consumption and that all safety and compliance information is presented accurately and prominently.