{"id":1346,"date":"2026-08-26T14:02:28","date_gmt":"2026-08-26T14:02:28","guid":{"rendered":"https:\/\/www.pivovarlimitededition.cz\/?page_id=1346"},"modified":"2026-08-26T14:02:28","modified_gmt":"2026-08-26T14:02:28","slug":"cireni-piva","status":"publish","type":"page","link":"https:\/\/www.pivovarlimitededition.cz\/?page_id=1346","title":{"rendered":"\u010ci\u0159en\u00ed piva"},"content":{"rendered":"

\u010cirost piva<\/a> nevznik\u00e1 jedin\u00fdm univerz\u00e1ln\u00edm krokem. Po kva\u0161en\u00ed<\/a> v n\u011bm z\u016fst\u00e1vaj\u00ed kvasnice, \u010d\u00e1stice chmele, b\u00edlkovinn\u00e9 a polyfenolov\u00e9 komplexy i dal\u0161\u00ed slo\u017eky, kter\u00e9 mohou vytv\u00e1\u0159et z\u00e1kal<\/a>. N\u011bkter\u00e9 se \u010dasem usad\u00ed samy, jin\u00e9 vy\u017eaduj\u00ed technologickou pomoc a n\u011bkter\u00e9 nelze b\u011b\u017en\u00fdm \u010dek\u00e1n\u00edm odstranit v\u016fbec.<\/p>\n

\u010ci\u0159en\u00ed<\/a> proto nen\u00ed tot\u00e9\u017e co filtrace ani povinn\u00e1 samostatn\u00e1 f\u00e1ze ka\u017ed\u00e9 v\u00fdroby. Jde o \u0161ir\u0161\u00ed ozna\u010den\u00ed pro dosa\u017een\u00ed vy\u0161\u0161\u00ed \u010dirosti odstran\u011bn\u00edm \u010d\u00e1stic ze suspenze. M\u016f\u017ee prob\u00edhat p\u0159irozen\u00fdm usazov\u00e1n\u00edm, podporou shlukov\u00e1n\u00ed \u010d\u00e1stic nebo dal\u0161\u00ed separac\u00ed. Tento \u010dl\u00e1nek se zam\u011b\u0159uje p\u0159edev\u0161\u00edm na p\u0159irozen\u00e9 a technologicky podporovan\u00e9 \u010di\u0159en\u00ed bez pr\u016fchodu piva filtra\u010dn\u00edm m\u00e9diem.<\/p>\n

Co se p\u0159i \u010di\u0159en\u00ed piva d\u011bje<\/h2>\n

Nejd\u016fle\u017eit\u011bj\u0161\u00edm mechanismem po kva\u0161en\u00ed je flokulace kvasinek<\/a>. Jednotliv\u00e9 kvasinkov\u00e9 bu\u0148ky jsou velmi mal\u00e9 a samy sedimentuj\u00ed pomalu. Pokud se shluknou do v\u011bt\u0161\u00edch vlo\u010dek, vznikl\u00e9 kvasnice rychleji klesaj\u00ed ke dnu n\u00e1doby. Nad kompaktn\u00edm sedimentem pak lze odebrat \u010dist\u0161\u00ed pivo.<\/p>\n

Schopnost flokulace v\u00fdrazn\u011b ovliv\u0148uje pou\u017eit\u00fd kmen kvasinek. Rozhoduje tak\u00e9 jejich fyziologick\u00fd stav, stupe\u0148 prokva\u0161en\u00ed<\/a>, teplota, tlak, v\u00fd\u0161ka n\u00e1pln\u011b a pohyb piva. Dv\u011b piva vyroben\u00e1 podobn\u00fdm postupem se proto nemus\u00ed vy\u010distit stejn\u011b rychle ani dos\u00e1hnout stejn\u00e9 \u010dirosti.<\/p>\n

V profesion\u00e1ln\u00edm pivovaru se po dosa\u017een\u00ed pot\u0159ebn\u00e9ho stupn\u011b prokva\u0161en\u00ed pracuje s usazen\u00fdmi kvasnicemi. V CKT nebo jin\u00e9 n\u00e1dob\u011b s vhodn\u011b \u0159e\u0161en\u00fdm dnem lze \u010d\u00e1st kvasnic odpustit, ani\u017e by se p\u0159ev\u00e1d\u011bl cel\u00fd objem piva. N\u00e1sleduje ochlazen\u00ed a le\u017een\u00ed, p\u0159i kter\u00e9m se d\u00e1le odd\u011bluj\u00ed kvasnice a dal\u0161\u00ed kalov\u00e9 \u010d\u00e1stice.<\/p>\n

Jak\u00e9 \u010d\u00e1stice se v pivu usazuj\u00ed<\/h2>\n

Nejjednodu\u0161eji se odstra\u0148uje hrub\u0161\u00ed kvasni\u010dn\u00fd a kalov\u00fd z\u00e1kal. Tvo\u0159\u00ed jej p\u0159edev\u0161\u00edm \u017eiv\u00e9 nebo odum\u0159el\u00e9 kvasinky, jejich shluky, zbytky chmele a dal\u0161\u00ed \u010d\u00e1stice. Pokud m\u00e1 pivo dostatek \u010dasu a z\u016fstane v klidu, \u010d\u00e1st tohoto materi\u00e1lu vytvo\u0159\u00ed sediment.<\/p>\n

Jinou skupinu p\u0159edstavuj\u00ed koloidn\u00ed z\u00e1kalotvorn\u00e9 slo\u017eky. V\u00fdznamnou \u00falohu zde maj\u00ed b\u00edlkoviny nebo polypeptidy a polyfenoly<\/a>, kter\u00e9 mohou vytv\u00e1\u0159et jemn\u00e9 \u010d\u00e1stice. Ty nemus\u00ed sedimentovat stejn\u011b jako kvasnice a mohou v pivu z\u016fstat dlouhodob\u011b.<\/p>\n

Typick\u00fdm p\u0159\u00edkladem je chladov\u00fd z\u00e1kal<\/a><\/strong>, n\u011bkdy m\u00e9n\u011b form\u00e1ln\u011b ozna\u010dovan\u00fd jako studen\u00fd z\u00e1kal. Pivo m\u016f\u017ee b\u00fdt p\u0159i vy\u0161\u0161\u00ed teplot\u011b relativn\u011b \u010dir\u00e9, ale po vychlazen\u00ed se zakal\u00ed. Po op\u011btovn\u00e9m oh\u0159\u00e1t\u00ed tento z\u00e1kal obvykle zesl\u00e1bne nebo zmiz\u00ed. Trval\u00fd z\u00e1kal<\/strong> p\u0159etrv\u00e1v\u00e1 i po oh\u0159\u00e1t\u00ed a samotn\u00e9 \u010dek\u00e1n\u00ed nebo b\u011b\u017en\u00e9 ochlazen\u00ed jej obecn\u011b neodstran\u00ed.<\/p>\n

Vzhled tedy s\u00e1m o sob\u011b ne\u0159\u00edk\u00e1, jak\u00fd probl\u00e9m \u0159e\u0161\u00edte. Kvasni\u010dn\u00fd z\u00e1kal se chov\u00e1 jinak ne\u017e chladov\u00fd z\u00e1kal a jinak ne\u017e trval\u00fd koloidn\u00ed z\u00e1kal<\/a>. Jednotliv\u00e9 typy se nav\u00edc mohou v konkr\u00e9tn\u00edm pivu p\u0159ekr\u00fdvat.<\/p>\n

Vliv teploty, \u010dasu a klidov\u00e9ho skladov\u00e1n\u00ed<\/h2>\n

\u010cas a klid jsou z\u00e1kladn\u00edmi n\u00e1stroji p\u0159irozen\u00e9ho \u010di\u0159en\u00ed. Pohyb n\u00e1doby znovu rozpt\u00fdl\u00ed usazen\u00e9 \u010d\u00e1stice a prodlou\u017e\u00ed dobu pot\u0159ebnou k jejich odd\u011blen\u00ed. Pivo proto po skon\u010den\u00ed kva\u0161en\u00ed zbyte\u010dn\u011b nep\u0159en\u00e1\u0161ejte, net\u0159epejte s n\u00edm a p\u0159i st\u00e1\u010den\u00ed pracujte tak, aby se sediment nerozv\u00ed\u0159il.<\/p>\n

Ochlazen\u00ed zral\u00e9ho piva obecn\u011b podporuje sedimentaci kvasnic a \u010d\u00e1sti kalov\u00fdch \u010d\u00e1stic. V \u010desk\u00e9 pivovarsk\u00e9 technologii se p\u0159i le\u017een\u00ed pracuje s n\u00edzk\u00fdmi teplotami, kter\u00e9 napom\u00e1haj\u00ed vy\u010di\u0159en\u00ed piva. Konkr\u00e9tn\u00ed teplota a doba v\u0161ak z\u00e1vis\u00ed na typu piva, n\u00e1dob\u011b, kmeni kvasinek a po\u017eadovan\u00e9m v\u00fdsledku.<\/p>\n

Ochlazovat pivo \u201eco nejn\u00ed\u017ee\u201c proto nen\u00ed univerz\u00e1ln\u00ed n\u00e1vod. Je nutn\u00e9 respektovat za\u0159\u00edzen\u00ed a jeho bezpe\u010dn\u00fd provoz; hroz\u00ed nap\u0159\u00edklad \u010d\u00e1ste\u010dn\u00e9 zmrznut\u00ed nebo nas\u00e1t\u00ed vzduchu p\u0159i smr\u0161t\u011bn\u00ed kapaliny. N\u00edzk\u00e1 teplota nav\u00edc nemus\u00ed znamenat okam\u017eit\u011b \u010dir\u00e9 pivo. M\u016f\u017ee naopak zv\u00fdraznit chladov\u00fd z\u00e1kal, kter\u00fd po oh\u0159\u00e1t\u00ed znovu zesl\u00e1bne.<\/p>\n

\u010ci\u0159en\u00ed v tanku, sudu a lahvi<\/h2>\n

V profesion\u00e1ln\u00edm pivovaru prob\u00edh\u00e1 p\u0159irozen\u00e9 \u010di\u0159en\u00ed hlavn\u011b v kvasn\u00fdch a le\u017e\u00e1ck\u00fdch n\u00e1dob\u00e1ch. Ku\u017eelov\u00e9 dno<\/a> soust\u0159e\u010fuje sediment do men\u0161\u00edho prostoru a umo\u017e\u0148uje jeho odpou\u0161t\u011bn\u00ed. Po odstran\u011bn\u00ed p\u0159ebyte\u010dn\u00fdch kvasnic m\u016f\u017ee pivo d\u00e1le zr\u00e1t a dokva\u0161ovat pod p\u0159etlakem<\/a>. Oxid uhli\u010dit\u00fd vznikaj\u00edc\u00ed p\u0159i tomto procesu se v uzav\u0159en\u00e9 n\u00e1dob\u011b \u010d\u00e1ste\u010dn\u011b rozpou\u0161t\u00ed v pivu, tak\u017ee p\u0159isp\u00edv\u00e1 k jeho p\u0159irozen\u00e9mu nasycen\u00ed.<\/p>\n

To nen\u00ed tot\u00e9\u017e co nucen\u00e9 sycen\u00ed, p\u0159i kter\u00e9m se CO\u2082 do piva dod\u00e1v\u00e1 z extern\u00edho zdroje. U lahvov\u011b dokva\u0161ovan\u00fdch piv vznik\u00e1 CO\u2082 p\u0159i refermentaci po sto\u010den\u00ed do lahve, obvykle po p\u0159\u00eddavku zkvasiteln\u00e9ho cukru. Ka\u017ed\u00fd zp\u016fsob m\u00e1 jin\u00e9 po\u017eadavky na mno\u017estv\u00ed \u017eivotaschopn\u00fdch kvasnic a na \u0159\u00edzen\u00ed tlaku<\/a>.<\/p>\n

V sudu se pivo m\u016f\u017ee \u010di\u0159it stejn\u00fdm z\u00e1kladn\u00edm principem, pokud z\u016fstane dostate\u010dn\u011b dlouho v klidu. P\u0159etlak s\u00e1m o sob\u011b \u010d\u00e1stice neodstran\u00ed. Uzav\u0159en\u00e1 n\u00e1doba v\u0161ak umo\u017e\u0148uje kontrolovat sycen\u00ed a omezuje kontakt piva se vzduchem. P\u0159i \u010depov\u00e1n\u00ed je d\u016fle\u017eit\u00e9 zbyte\u010dn\u011b nerozv\u00ed\u0159it sediment a neodeb\u00edrat pivo spole\u010dn\u011b s usazen\u00fdmi kvasnicemi.<\/p>\n

V lahvi vznik\u00e1 p\u0159i dokva\u0161ov\u00e1n\u00ed sediment p\u0159irozen\u011b. Nejde automaticky o zn\u00e1mku chyby, ale o d\u016fsledek p\u0159\u00edtomnosti kvasnic pot\u0159ebn\u00fdch pro tvorbu CO\u2082. P\u0159i nal\u00e9v\u00e1n\u00ed lze pivo opatrn\u011b odd\u011blit od usazeniny, pokud m\u00e1 b\u00fdt pod\u00e1v\u00e1no \u010dir\u00e9. U n\u011bkter\u00fdch piv je v\u0161ak kvasni\u010dn\u00fd z\u00e1kal sou\u010d\u00e1st\u00ed jejich charakteru a sediment m\u016f\u017ee b\u00fdt z\u00e1m\u011brn\u011b rozm\u00edch\u00e1n do n\u00e1poje.<\/p>\n

\u010ci\u0159en\u00ed, sedimentace, stabilizace a filtrace<\/h2>\n

Sedimentace je konkr\u00e9tn\u00ed fyzik\u00e1ln\u00ed proces, p\u0159i kter\u00e9m \u010d\u00e1stice klesaj\u00ed vlivem gravitace. \u010ci\u0159en\u00ed je \u0161ir\u0161\u00ed pojem: sedimentaci zahrnuje, ale m\u016f\u017ee vyu\u017e\u00edt tak\u00e9 \u010di\u0159idla nebo jin\u00e9 zp\u016fsoby odd\u011blen\u00ed \u010d\u00e1stic.<\/p>\n

Filtrace pracuje s filtra\u010dn\u00edm m\u00e9diem nebo p\u0159ep\u00e1\u017ekou, v n\u00ed\u017e se \u010d\u00e1stice zachycuj\u00ed. V profesion\u00e1ln\u00ed v\u00fdrob\u011b \u010dasto navazuje na p\u0159edchoz\u00ed usazen\u00ed nebo jin\u00e9 sn\u00ed\u017een\u00ed kvasni\u010dn\u00e9 z\u00e1t\u011b\u017ee. Dom\u00e1c\u00ed pivovarn\u00edk ji v\u0161ak obvykle nepot\u0159ebuje. Dob\u0159e veden\u00e9 kva\u0161en\u00ed, dostate\u010dn\u00e9 zr\u00e1n\u00ed, vhodn\u00e9 ochlazen\u00ed a opatrn\u00e9 sto\u010den\u00ed \u010dasto zajist\u00ed po\u017eadovanou \u010dirost s men\u0161\u00edm rizikem oxidace a ztr\u00e1t piva.<\/p>\n

Stabilizace piva m\u00e1 jin\u00fd c\u00edl ne\u017e \u010di\u0159en\u00ed. Neodstra\u0148uje pouze z\u00e1kal p\u0159\u00edtomn\u00fd v dan\u00e9m okam\u017eiku, ale omezuje vznik nov\u00e9ho z\u00e1kalu b\u011bhem skladov\u00e1n\u00ed. \u010cir\u00e9 pivo proto nemus\u00ed b\u00fdt z\u00e1rove\u0148 koloidn\u011b stabiln\u00ed. Stejn\u011b tak p\u0159irozen\u011b zakalen\u00e9 pivo nemus\u00ed b\u00fdt technologicky vadn\u00e9.<\/p>\n

Kdy je z\u00e1kal \u017e\u00e1douc\u00ed a kdy probl\u00e9m<\/h2>\n

\u010cirost nen\u00ed univerz\u00e1ln\u00edm m\u011b\u0159\u00edtkem kvality. Kvasni\u010dn\u00fd z\u00e1kal m\u016f\u017ee b\u00fdt o\u010dek\u00e1van\u00fd u n\u011bkter\u00fdch p\u0161eni\u010dn\u00fdch piv, kellerbier\u016f, nefiltrovan\u00fdch le\u017e\u00e1k\u016f nebo modern\u00edch chmelen\u00fdch piv. Naopak u stylu, kter\u00fd m\u00e1 b\u00fdt \u010dir\u00fd, m\u016f\u017ee v\u00fdrazn\u00fd z\u00e1kal upozornit na nedostate\u010dn\u00e9 usazen\u00ed kvasnic, \u010d\u00e1stice chmele, \u0161krob, b\u00edlkoviny nebo mikrobi\u00e1ln\u00ed probl\u00e9m.<\/p>\n

Ani velmi ml\u00e9\u010dn\u00fd vzhled v\u0161ak automaticky neznamen\u00e1 kontaminaci. P\u0159i posuzov\u00e1n\u00ed sledujte tak\u00e9 v\u016fni, chu\u0165, v\u00fdvoj z\u00e1kalu p\u0159i zm\u011bn\u011b teploty a pr\u016fb\u011bh kva\u0161en\u00ed.<\/p>\n

Praktick\u00e9 tipy pro dom\u00e1c\u00edho pivovarn\u00edka<\/h2>\n