{"id":1415,"date":"2026-09-02T18:41:03","date_gmt":"2026-09-02T18:41:03","guid":{"rendered":"https:\/\/www.pivovarlimitededition.cz\/?page_id=1415"},"modified":"2026-09-02T18:41:03","modified_gmt":"2026-09-02T18:41:03","slug":"syceni-piva-oxidem-uhlicitym","status":"publish","type":"page","link":"https:\/\/www.pivovarlimitededition.cz\/?page_id=1415","title":{"rendered":"Sycen\u00ed piva oxidem uhli\u010dit\u00fdm"},"content":{"rendered":"<p>Oxid uhli\u010dit\u00fd nen\u00ed v pivu pouze \u201ebublinka\u201c. Ovliv\u0148uje \u0159\u00edz, <a href=\"https:\/\/www.pivovarlimitededition.cz\/?page_id=839&amp;term=P%C4%9Bnivost#:~:text=P%C4%9Bnivost\">p\u011bnivost<\/a>, vn\u00edm\u00e1n\u00ed sv\u011b\u017eesti i to, jak se pivo chov\u00e1 p\u0159i st\u00e1\u010den\u00ed a <a href=\"https:\/\/www.pivovarlimitededition.cz\/?page_id=811&amp;term=%C4%8Cepov%C3%A1n%C3%AD#:~:text=%C4%8Cepov%C3%A1n%C3%AD\">\u010depov\u00e1n\u00ed<\/a>. Sycen\u00ed proto nen\u00ed jen z\u00e1v\u011bre\u010dn\u00e9 p\u0159id\u00e1n\u00ed plynu do hotov\u00e9ho piva. M\u016f\u017ee za\u010d\u00edt u\u017e p\u0159i <a href=\"https:\/\/www.pivovarlimitededition.cz\/?page_id=829&amp;term=Kva%C5%A1en%C3%AD#:~:text=Kva%C5%A1en%C3%AD\">kva\u0161en\u00ed<\/a> a pokra\u010dovat b\u011bhem dokv\u00e1\u0161en\u00ed a zr\u00e1n\u00ed.<\/p>\n<p>Spr\u00e1vn\u00fd v\u00fdsledek z\u00e1vis\u00ed p\u0159edev\u0161\u00edm na tom, kolik CO\u2082 se v pivu skute\u010dn\u011b rozpust\u00ed. Tlak na manometru je pouze provozn\u00ed \u00fadaj. S\u00e1m o sob\u011b ne\u0159\u00edk\u00e1, jak\u00fd je obsah oxidu uhli\u010dit\u00e9ho v pivu ani jak\u00fd bude jeho \u0159\u00edz.<\/p>\n<h2>\u00daloha oxidu uhli\u010dit\u00e9ho v pivu<\/h2>\n<p>CO\u2082 vznik\u00e1 p\u0159edev\u0161\u00edm p\u0159i alkoholov\u00e9m kva\u0161en\u00ed. Kdy\u017e kva\u0161en\u00ed prob\u00edh\u00e1 v otev\u0159en\u00e9 n\u00e1dob\u011b, v\u011bt\u0161ina plynu unik\u00e1. V uzav\u0159en\u00e9m prostoru se \u010d\u00e1st CO\u2082 zadr\u017euje nad pivem a za vhodn\u00fdch podm\u00ednek se rozpou\u0161t\u00ed zp\u011bt v kapalin\u011b.<\/p>\n<p>Rozpu\u0161t\u011bn\u00fd oxid uhli\u010dit\u00fd vytv\u00e1\u0159\u00ed charakteristick\u00fd \u0159\u00edz a pod\u00edl\u00ed se na tvorb\u011b p\u011bny. M\u016f\u017ee tak\u00e9 zv\u00fdraznit vn\u00edm\u00e1n\u00ed sv\u011b\u017eesti, kyselosti nebo ho\u0159kosti. V\u00fdsledn\u00fd senzorick\u00fd dojem ale nez\u00e1vis\u00ed pouze na obsahu CO\u2082. Ovliv\u0148uje jej tak\u00e9 teplota piva, jeho slo\u017een\u00ed, kyselost, <a href=\"https:\/\/www.pivovarlimitededition.cz\/?page_id=833&amp;term=Miner%C3%A1ln%C3%AD+l%C3%A1tky#:~:text=Miner%C3%A1ln%C3%AD%20l%C3%A1tky\">miner\u00e1ln\u00ed l\u00e1tky<\/a>, <a href=\"https:\/\/www.pivovarlimitededition.cz\/?page_id=839&amp;term=P%C4%9Bna#:~:text=P%C4%9Bna\">p\u011bna<\/a> a zp\u016fsob v\u00fddeje.<\/p>\n<p>Je d\u016fle\u017eit\u00e9 rozli\u0161ovat t\u0159i r\u016fzn\u00e9 pojmy:<\/p>\n<ul>\n<li><strong>obsah CO\u2082<\/strong> je mno\u017estv\u00ed plynu rozpu\u0161t\u011bn\u00e9ho v pivu,<\/li>\n<li><strong>tlak<\/strong> je veli\u010dina m\u011b\u0159en\u00e1 v n\u00e1dob\u011b nebo v plynov\u00e9m veden\u00ed,<\/li>\n<li><strong><a href=\"https:\/\/www.pivovarlimitededition.cz\/?page_id=843&amp;term=%C5%98%C3%ADz+piva#:~:text=%C5%98%C3%ADz%20piva\">\u0159\u00edz piva<\/a><\/strong> je senzorick\u00fd vjem, kter\u00fd s obsahem CO\u2082 souvis\u00ed, ale nen\u00ed jeho synonymem.<\/li>\n<\/ul>\n<h2>P\u0159irozen\u00e9 a nucen\u00e9 sycen\u00ed<\/h2>\n<p>V \u010desk\u00e9 a kontinent\u00e1ln\u00ed pivovarsk\u00e9 praxi je sycen\u00ed \u010dasto sou\u010d\u00e1st\u00ed dokv\u00e1\u0161en\u00ed a zr\u00e1n\u00ed. U le\u017e\u00e1ck\u00fdch piv m\u016f\u017ee po hlavn\u00edm kva\u0161en\u00ed n\u00e1sledovat v\u010dasn\u00e9 <a href=\"https:\/\/www.pivovarlimitededition.cz\/?page_id=845&amp;term=Sesudov%C3%A1n%C3%AD#:~:text=Sesudov%C3%A1n%C3%AD\">sesudov\u00e1n\u00ed<\/a> piva se zbytkov\u00fdm zkvasiteln\u00fdm <a href=\"https:\/\/www.pivovarlimitededition.cz\/?page_id=815&amp;term=Extrakt#:~:text=Extrakt\">extraktem<\/a>. <a href=\"https:\/\/www.pivovarlimitededition.cz\/?page_id=813&amp;term=Dokva%C5%A1ov%C3%A1n%C3%AD#:~:text=Dokva%C5%A1ov%C3%A1n%C3%AD\">Dokva\u0161ov\u00e1n\u00ed<\/a> a dozr\u00e1v\u00e1n\u00ed pak prob\u00edh\u00e1 v uzav\u0159en\u00e9m le\u017e\u00e1ck\u00e9m tanku pod hradic\u00edm tlakem.<\/p>\n<p>Kvasinky p\u0159i dokv\u00e1\u0161en\u00ed d\u00e1le vytv\u00e1\u0159ej\u00ed CO\u2082. <a href=\"https:\/\/www.pivovarlimitededition.cz\/?page_id=821&amp;term=hradic%C3%AD+apar%C3%A1t#:~:text=hradic%C3%AD%20apar%C3%A1t\">Hradic\u00ed apar\u00e1t<\/a> umo\u017e\u0148uje p\u0159ebyte\u010dn\u00fd plyn odpou\u0161t\u011bt a sou\u010dasn\u011b udr\u017eovat tlak, p\u0159i kter\u00e9m se \u010d\u00e1st oxidu uhli\u010dit\u00e9ho p\u0159irozen\u011b rozpou\u0161t\u00ed v pivu. Teplota tradi\u010dn\u00edho le\u017e\u00e1ck\u00e9ho dokv\u00e1\u0161en\u00ed b\u00fdv\u00e1 n\u00edzk\u00e1; v technologick\u00fdch materi\u00e1lech se pro tento kontext uv\u00e1d\u00ed orienta\u010dn\u011b p\u0159ibli\u017en\u011b 1 a\u017e 3 \u00b0C. Nejde o univerz\u00e1ln\u00ed hodnotu pro v\u0161echny druhy piv ani pro v\u0161echny v\u00fdrobn\u00ed re\u017eimy.<\/p>\n<p>P\u0159irozen\u00e9 sycen\u00ed m\u016f\u017ee prob\u00edhat tak\u00e9 refermentac\u00ed v lahvi nebo v sudu po p\u0159\u00eddavku zkvasiteln\u00e9ho cukru. Tento postup je technologicky odli\u0161n\u00fd od dokv\u00e1\u0161en\u00ed v le\u017e\u00e1ck\u00e9m tanku. P\u0159edpokl\u00e1d\u00e1, \u017ee pivo obsahuje \u017eivotaschopn\u00e9 kvasinky a \u017ee obal bezpe\u010dn\u011b zvl\u00e1dne vznikaj\u00edc\u00ed tlak.<\/p>\n<p><strong><a href=\"https:\/\/www.pivovarlimitededition.cz\/?page_id=835&amp;term=nucen%C3%A9+sycen%C3%AD#:~:text=nucen%C3%A9%20sycen%C3%AD\">Nucen\u00e9 sycen\u00ed<\/a><\/strong> znamen\u00e1 rozpou\u0161t\u011bn\u00ed potravin\u00e1\u0159sk\u00e9ho CO\u2082 dod\u00e1van\u00e9ho z tlakov\u00e9 lahve. Pou\u017e\u00edv\u00e1 se nap\u0159\u00edklad pro korekci nedosycen\u00ed, p\u0159esn\u011bj\u0161\u00ed nastaven\u00ed obsahu CO\u2082 nebo tam, kde nen\u00ed praktick\u00e9 \u010dekat na p\u0159irozen\u00e9 dokv\u00e1\u0161en\u00ed. Neplat\u00ed v\u0161ak, \u017ee ka\u017ed\u00e9 hotov\u00e9 pivo mus\u00ed b\u00fdt po zr\u00e1n\u00ed nucen\u011b dosyceno.<\/p>\n<h2>Vliv teploty, tlaku a \u010dasu<\/h2>\n<p>Chladn\u011bj\u0161\u00ed pivo p\u0159ij\u00edm\u00e1 a udr\u017euje CO\u2082 l\u00e9pe ne\u017e tepl\u00e9 pivo. P\u0159i zv\u00fd\u0161en\u00ed teploty se plyn z roztoku sn\u00e1ze uvol\u0148uje, co\u017e se m\u016f\u017ee projevit siln\u00fdm p\u011bn\u011bn\u00edm p\u0159i \u010depov\u00e1n\u00ed nebo st\u00e1\u010den\u00ed.<\/p>\n<p>Rozhoduj\u00edc\u00ed nen\u00ed pouze celkov\u00fd tlak v n\u00e1dob\u011b, ale p\u0159edev\u0161\u00edm <a href=\"https:\/\/www.pivovarlimitededition.cz\/?page_id=839&amp;term=parci%C3%A1ln%C3%AD+tlak#:~:text=parci%C3%A1ln%C3%AD%20tlak\">parci\u00e1ln\u00ed tlak<\/a> CO\u2082, tedy pod\u00edl oxidu uhli\u010dit\u00e9ho v plynu nad pivem. U \u010dist\u00e9ho CO\u2082 se tlak na regul\u00e1toru pou\u017e\u00edv\u00e1 jako praktick\u00e1 pom\u016fcka, ale v\u017edy jej mus\u00ed obsluha posuzovat spole\u010dn\u011b s teplotou piva. P\u0159i pou\u017eit\u00ed sm\u011bsi CO\u2082 a dus\u00edku nelze celkov\u00fd tlak interpretovat stejn\u011b jako tlak \u010dist\u00e9ho CO\u2082.<\/p>\n<p>K nastaven\u00ed nucen\u00e9ho sycen\u00ed je vhodn\u00e9 pou\u017e\u00edt karboniza\u010dn\u00ed tabulku, kter\u00e1 spojuje teplotu piva, tlak a c\u00edlov\u00fd obsah CO\u2082. Tabulkov\u00fd \u00fadaj je pouze vod\u00edtko. Skute\u010dn\u00fd v\u00fdsledek ovlivn\u00ed tak\u00e9 slo\u017een\u00ed piva, nadmo\u0159sk\u00e1 v\u00fd\u0161ka, objem plynov\u00e9ho prostoru, t\u011bsnost syst\u00e9mu a doba ust\u00e1len\u00ed.<\/p>\n<p>Vy\u0161\u0161\u00ed tlak obecn\u011b podporuje rozpou\u0161t\u011bn\u00ed CO\u2082, neznamen\u00e1 to v\u0161ak, \u017ee vy\u0161\u0161\u00ed tlak v\u017edy vede k lep\u0161\u00edmu nebo rychlej\u0161\u00edmu v\u00fdsledku. Rychlost sycen\u00ed z\u00e1vis\u00ed tak\u00e9 na plo\u0161e kontaktu plynu s pivem, velikosti bublin, m\u00edch\u00e1n\u00ed a dob\u011b kontaktu. Tlak pot\u0159ebn\u00fd k udr\u017een\u00ed nasycen\u00ed nav\u00edc nemus\u00ed b\u00fdt stejn\u00fd jako tlak nutn\u00fd pro bezprobl\u00e9mov\u00fd v\u00fddej dlouh\u00fdm nebo odporov\u00fdm veden\u00edm.<\/p>\n<h2>Sycen\u00ed v tanku, sudu a lahvi<\/h2>\n<p>V profesion\u00e1ln\u00edm pivovaru se CO\u2082 zadr\u017euje u\u017e p\u0159i kva\u0161en\u00ed a dokv\u00e1\u0161en\u00ed v uzav\u0159en\u00fdch tanc\u00edch. Hradic\u00ed apar\u00e1t udr\u017euje nastaven\u00fd tlak a omezuje zbyte\u010dnou ztr\u00e1tu oxidu uhli\u010dit\u00e9ho. Po filtraci nebo p\u0159i p\u0159e\u010derp\u00e1v\u00e1n\u00ed do p\u0159etla\u010dn\u00e9ho tanku m\u016f\u017ee pivovar obsah CO\u2082 d\u00e1le upravit pomoc\u00ed karboniza\u010dn\u00edho kamene nebo inline syti\u010de.<\/p>\n<p>V mal\u00e9m provozu lze pivo nucen\u011b nasytit p\u0159\u00edmo v tlakov\u00e9m sudu. Pivo se ochlad\u00ed, sud se p\u0159ipoj\u00ed k potravin\u00e1\u0159sk\u00e9mu CO\u2082 a tlak se nastav\u00ed podle skute\u010dn\u00e9 teploty piva a po\u017eadovan\u00e9ho obsahu CO\u2082. Pot\u00e9 je nutn\u00e9 nechat syst\u00e9m ust\u00e1lit a v\u00fdsledek posoudit p\u0159i \u010depov\u00e1n\u00ed. Profesion\u00e1ln\u00ed karboniza\u010dn\u00ed k\u00e1men nen\u00ed pro b\u011b\u017enou dom\u00e1c\u00ed v\u00e1rku nezbytn\u00fd; \u010dasto posta\u010d\u00ed tlakov\u00fd sud, vhodn\u00fd regul\u00e1tor a dostatek \u010dasu.<\/p>\n<p>V lahvi vznik\u00e1 CO\u2082 refermentac\u00ed. V\u00fdhodou je jednoduchost a p\u0159irozen\u00fd v\u00fdvoj nasycen\u00ed, nev\u00fdhodou sediment a obt\u00ed\u017en\u011bj\u0161\u00ed kontrola v\u00fdsledku. P\u0159\u00eddavek cukru je bezpe\u010dn\u00fd pouze tehdy, kdy\u017e je ov\u011b\u0159eno ukon\u010den\u00ed hlavn\u00edho kva\u0161en\u00ed a pou\u017eij\u00ed se lahve ur\u010den\u00e9 pro tlakovan\u00e9 n\u00e1poje. B\u011b\u017en\u00e1 sklen\u011bn\u00e1 lahev nen\u00ed automaticky vhodn\u00e1 pro dokva\u0161ov\u00e1n\u00ed.<\/p>\n<h2>Praktick\u00fd postup pro dom\u00e1c\u00ed pivovar<\/h2>\n<p>Nejprve si ur\u010dete, zda chcete pivo nasytit p\u0159irozen\u011b, nebo nucen\u011b. U nucen\u00e9ho sycen\u00ed:<\/p>\n<ol>\n<li>Ov\u011b\u0159te, \u017ee je kva\u0161en\u00ed skute\u010dn\u011b ukon\u010den\u00e9 a pivo je p\u0159ipraven\u00e9 k p\u0159evodu do tlakov\u00e9 n\u00e1doby.<\/li>\n<li>Pou\u017eijte pouze sud a armatury s deklarovanou tlakovou odolnost\u00ed, funk\u010dn\u00ed pojistn\u00fd ventil a regul\u00e1tor ur\u010den\u00fd pro potravin\u00e1\u0159sk\u00fd CO\u2082.<\/li>\n<li>Pivo p\u0159ed sycen\u00edm ochla\u010fte. Tlak nastavujte podle skute\u010dn\u00e9 teploty piva, nikoli podle teploty m\u00edstnosti.<\/li>\n<li>Pou\u017eijte karboniza\u010dn\u00ed tabulku odpov\u00eddaj\u00edc\u00ed pou\u017eit\u00e9mu plynu a jednotk\u00e1m tlaku.<\/li>\n<li>Nechte pivo ust\u00e1lit a teprve potom posuzujte jeho nasycen\u00ed p\u0159i \u010depov\u00e1n\u00ed.<\/li>\n<\/ol>\n<p>Pr\u016fb\u011b\u017en\u00e9 sycen\u00ed p\u0159es difuzn\u00ed k\u00e1men nebo intenzivn\u00ed prot\u0159ep\u00e1v\u00e1n\u00ed sudu b\u00fdv\u00e1 v dom\u00e1c\u00edch podm\u00ednk\u00e1ch obvykle zbyte\u010dn\u00e9. M\u016f\u017ee proces urychlit, ale sou\u010dasn\u011b zvy\u0161uje riziko p\u011bn\u011bn\u00ed a p\u0159ekro\u010den\u00ed c\u00edlov\u00e9ho obsahu CO\u2082. Jednodu\u0161\u0161\u00ed a l\u00e9pe kontrolovatelnou cestou je chladn\u00e9 pivo, spr\u00e1vn\u011b nastaven\u00fd tlak a dostate\u010dn\u00e1 doba k ust\u00e1len\u00ed. T\u00edm v\u0161ak nelze dos\u00e1hnout stejn\u00e9 pr\u016fb\u011b\u017en\u00e9 kontroly jako na profesion\u00e1ln\u00edm inline za\u0159\u00edzen\u00ed.<\/p>\n<p>P\u0159i pr\u00e1ci s CO\u2082 zajist\u011bte dobr\u00e9 v\u011btr\u00e1n\u00ed. Oxid uhli\u010dit\u00fd nen\u00ed spolehliv\u011b zjistiteln\u00fd \u010dichem a m\u016f\u017ee se hromadit zejm\u00e9na v n\u00edzko polo\u017een\u00fdch nebo \u0161patn\u011b v\u011btran\u00fdch prostorech. Tlakovou n\u00e1dobu, regul\u00e1tor ani pojistn\u00fd ventil nepou\u017e\u00edvejte mimo jejich deklarovan\u00e9 parametry.<\/p>\n<h2>Nej\u010dast\u011bj\u0161\u00ed chyby<\/h2>\n<h3>P\u0159\u00edli\u0161 vysok\u00fd obsah CO\u2082<\/h3>\n<p>Pivo se p\u0159i \u010depov\u00e1n\u00ed siln\u011b p\u011bn\u00ed, \u0159\u00edz m\u016f\u017ee b\u00fdt ostr\u00fd a pivo se obt\u00ed\u017en\u011b nal\u00e9v\u00e1. P\u0159\u00ed\u010dinou m\u016f\u017ee b\u00fdt p\u0159\u00edli\u0161 vysok\u00fd tlak, dlouh\u00fd kontakt s CO\u2082 nebo p\u0159edchoz\u00ed prot\u0159ep\u00e1v\u00e1n\u00ed sudu. P\u011bn\u011bn\u00ed ale samo o sob\u011b je\u0161t\u011b nepotvrzuje p\u0159esycen\u00ed. Probl\u00e9m m\u016f\u017ee b\u00fdt tak\u00e9 v teplot\u011b, veden\u00ed, tlakov\u00fdch ztr\u00e1t\u00e1ch, ne\u010distot\u00e1ch nebo mechanick\u00e9m uvoln\u011bn\u00ed plynu.<\/p>\n<h3>Nedosycen\u00ed<\/h3>\n<p>Pivo p\u016fsob\u00ed plo\u0161e, p\u011bna rychle miz\u00ed a p\u0159i nal\u00e9v\u00e1n\u00ed chyb\u00ed sv\u011b\u017eest. P\u0159\u00ed\u010dinou m\u016f\u017ee b\u00fdt kr\u00e1tk\u00e1 doba ust\u00e1len\u00ed, vysok\u00e1 teplota nebo net\u011bsn\u00fd tlakov\u00fd syst\u00e9m. U p\u0159irozen\u00e9ho sycen\u00ed m\u016f\u017ee b\u00fdt probl\u00e9mem tak\u00e9 nedostatek zkvasiteln\u00fdch cukr\u016f nebo n\u00edzk\u00e1 aktivita kvasinek.<\/p>\n<h3>Z\u00e1m\u011bna tlaku za obsah CO\u2082<\/h3>\n<p>Stejn\u00fd tlak nemus\u00ed znamenat stejn\u00fd obsah CO\u2082 p\u0159i jin\u00e9 teplot\u011b nebo v jin\u00e9m syst\u00e9mu. Tlak pou\u017e\u00edvejte jako n\u00e1stroj \u0159\u00edzen\u00ed, nikoli jako p\u0159\u00edm\u00e9 m\u011b\u0159en\u00ed mno\u017estv\u00ed plynu v pivu.<\/p>\n<h3>Ne\u0159\u00edzen\u00e1 refermentace v obalu<\/h3>\n<p>P\u0159ebytek zkvasiteln\u00fdch cukr\u016f nebo p\u0159ed\u010dasn\u00e9 uzav\u0159en\u00ed piva m\u016f\u017ee v\u00e9st k nebezpe\u010dn\u00e9mu n\u00e1r\u016fstu tlaku. P\u0159ed refermentac\u00ed v lahvi je nutn\u00e9 zn\u00e1t skute\u010dn\u00fd pr\u016fb\u011bh kva\u0161en\u00ed a pou\u017e\u00edvat vhodn\u00e9 tlakov\u00e9 obaly.<\/p>\n<h2>Vztah sycen\u00ed k teplot\u011b a st\u00e1\u010den\u00ed<\/h2>\n<p>Teplota piva ovliv\u0148uje nejen rozpou\u0161t\u011bn\u00ed CO\u2082, ale tak\u00e9 jeho udr\u017een\u00ed p\u0159i manipulaci. Teplej\u0161\u00ed pivo se p\u0159i st\u00e1\u010den\u00ed a \u010depov\u00e1n\u00ed sn\u00e1ze odply\u0148uje a v\u00edce p\u011bn\u00ed. Pivo ur\u010den\u00e9 k v\u00fddeji proto mus\u00ed m\u00edt stabiln\u00ed a vhodn\u011b n\u00edzkou teplotu. Samotn\u00e9 zv\u00fd\u0161en\u00ed tlaku nevy\u0159e\u0161\u00ed probl\u00e9m tepl\u00e9ho piva nebo \u0161patn\u011b vyv\u00e1\u017een\u00e9ho v\u00fd\u010depn\u00edho syst\u00e9mu.<\/p>\n<p>P\u0159i st\u00e1\u010den\u00ed je d\u016fle\u017eit\u00e9 omezit \u00fanik CO\u2082 i kontakt se vzduchem. Pro dom\u00e1c\u00edho pivovarn\u00edka proto b\u00fdv\u00e1 d\u016fle\u017eit\u011bj\u0161\u00ed dob\u0159e vychlazen\u00e9 pivo, t\u011bsn\u00fd a \u010dist\u00fd syst\u00e9m a rozumn\u011b nastaven\u00fd tlak ne\u017e slo\u017eit\u00e9 profesion\u00e1ln\u00ed za\u0159\u00edzen\u00ed.<\/p>\n<h2>Souvisej\u00edc\u00ed pojmy<\/h2>\n<ul>\n<li>oxid uhli\u010dit\u00fd (CO\u2082)<\/li>\n<li>\u0159\u00edz piva<\/li>\n<li>hradic\u00ed tlak<\/li>\n<li>dokv\u00e1\u0161en\u00ed piva<\/li>\n<li>zr\u00e1n\u00ed piva<\/li>\n<li>nucen\u00e9 sycen\u00ed<\/li>\n<li>p\u0159irozen\u00e9 sycen\u00ed<\/li>\n<li>refermentace v obalu<\/li>\n<li>st\u00e1\u010den\u00ed piva<\/li>\n<li>\u010depov\u00e1n\u00ed piva<\/li>\n<li>karboniza\u010dn\u00ed tabulka<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Oxid uhli\u010dit\u00fd nen\u00ed v pivu pouze \u201ebublinka\u201c. Ovliv\u0148uje \u0159\u00edz, p\u011bnivost, vn\u00edm\u00e1n\u00ed sv\u011b\u017eesti i to, jak se pivo chov\u00e1 p\u0159i st\u00e1\u010den\u00ed a \u010depov\u00e1n\u00ed. Sycen\u00ed proto nen\u00ed<span class=\"more-link theme-more-link\"><a href=\"https:\/\/www.pivovarlimitededition.cz\/?page_id=1415\">Pokra\u010dovat ve \u010dten\u00ed<\/a><\/span><\/p>\n","protected":false},"author":2,"featured_media":0,"parent":663,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["entry","author-limited-agent","post-1415","page","type-page","status-publish"],"_links":{"self":[{"href":"https:\/\/www.pivovarlimitededition.cz\/index.php?rest_route=\/wp\/v2\/pages\/1415","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.pivovarlimitededition.cz\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.pivovarlimitededition.cz\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.pivovarlimitededition.cz\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.pivovarlimitededition.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1415"}],"version-history":[{"count":0,"href":"https:\/\/www.pivovarlimitededition.cz\/index.php?rest_route=\/wp\/v2\/pages\/1415\/revisions"}],"up":[{"embeddable":true,"href":"https:\/\/www.pivovarlimitededition.cz\/index.php?rest_route=\/wp\/v2\/pages\/663"}],"wp:attachment":[{"href":"https:\/\/www.pivovarlimitededition.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1415"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}