{"id":1421,"date":"2026-09-09T17:59:19","date_gmt":"2026-09-09T17:59:19","guid":{"rendered":"https:\/\/www.pivovarlimitededition.cz\/?page_id=1421"},"modified":"2026-09-10T04:29:20","modified_gmt":"2026-09-10T04:29:20","slug":"okysliceni-mladiny-pred-zakvasenim","status":"publish","type":"page","link":"https:\/\/www.pivovarlimitededition.cz\/?page_id=1421","title":{"rendered":"Okysli\u010den\u00ed mladiny p\u0159ed zakva\u0161en\u00edm"},"content":{"rendered":"\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"400\" height=\"416\" src=\"http:\/\/www.pivovarlimitededition.cz\/wp-content\/uploads\/2026\/09\/ChatGPT-Image-10.-9.-2026-06_18_50-e1789014533704.png\" alt=\"\" class=\"wp-image-1431\"\/><\/figure>\n\n\n<p>Po <a href=\"https:\/\/www.pivovarlimitededition.cz\/?page_id=811&amp;term=Chmelovar#:~:text=Chmelovar\">chmelovaru<\/a> se <a href=\"https:\/\/www.pivovarlimitededition.cz\/?page_id=833&amp;term=Mladina#:~:text=Mladina\">mladina<\/a> zchlad\u00ed na teplotu vhodnou pro zvolen\u00fd <a href=\"https:\/\/www.pivovarlimitededition.cz\/?page_id=829&amp;term=Kmen+kvasnic#:~:text=Kmen%20kvasnic\">kmen kvasnic<\/a>. Je\u0161t\u011b p\u0159ed <a href=\"https:\/\/www.pivovarlimitededition.cz\/?page_id=855&amp;term=Zakva%C5%A1en%C3%AD#:~:text=Zakva%C5%A1en%C3%AD\">zakva\u0161en\u00edm<\/a> v\u0161ak m\u016f\u017ee n\u00e1sledovat d\u016fle\u017eit\u00fd technologick\u00fd krok: <a href=\"https:\/\/www.pivovarlimitededition.cz\/?page_id=837&amp;term=Okysli%C4%8Den%C3%AD+mladiny#:~:text=Okysli%C4%8Den%C3%AD%20mladiny\">okysli\u010den\u00ed mladiny<\/a>.<\/p>\n<p>Kysl\u00edk zde neslou\u017e\u00ed k tvorb\u011b <a href=\"https:\/\/www.pivovarlimitededition.cz\/?page_id=807&amp;term=Alkohol#:~:text=Alkohol\">alkoholu<\/a>. Kvasnice jej pot\u0159ebuj\u00ed p\u0159edev\u0161\u00edm v po\u010d\u00e1te\u010dn\u00ed f\u00e1zi pro tvorbu sterol\u016f a nenasycen\u00fdch mastn\u00fdch kyselin, tedy l\u00e1tek d\u016fle\u017eit\u00fdch pro bun\u011b\u010dn\u00e9 membr\u00e1ny, r\u016fst a mno\u017een\u00ed. Stejn\u00fd kysl\u00edk, kter\u00fd je p\u0159ed <a href=\"https:\/\/www.pivovarlimitededition.cz\/?page_id=829&amp;term=Kva%C5%A1en%C3%AD#:~:text=Kva%C5%A1en%C3%AD\">kva\u0161en\u00edm<\/a> u\u017eite\u010dn\u00fd, m\u016f\u017ee po rozb\u011bhnut\u00ed kva\u0161en\u00ed p\u0159isp\u00edvat ke zhor\u0161ov\u00e1n\u00ed kvality piva.<\/p>\n<h2>Co okysli\u010den\u00ed znamen\u00e1 a kdy se prov\u00e1d\u00ed<\/h2>\n<p>Okysli\u010den\u00ed mladiny je c\u00edlen\u00e9 zv\u00fd\u0161en\u00ed obsahu rozpu\u0161t\u011bn\u00e9ho kysl\u00edku po <a href=\"https:\/\/www.pivovarlimitededition.cz\/?page_id=855&amp;term=Zchlazen%C3%AD+mladiny#:~:text=Zchlazen%C3%AD%20mladiny\">zchlazen\u00ed mladiny<\/a> a p\u0159ed zah\u00e1jen\u00edm hlavn\u00edho kva\u0161en\u00ed. Prov\u00e1d\u00ed se obvykle t\u011bsn\u011b p\u0159ed zakva\u0161en\u00edm nebo sou\u010dasn\u011b s n\u00edm.<\/p>\n<p>Je u\u017eite\u010dn\u00e9 rozli\u0161ovat dva souvisej\u00edc\u00ed v\u00fdrazy:<\/p>\n<ul>\n<li><strong><a href=\"https:\/\/www.pivovarlimitededition.cz\/?page_id=839&amp;term=Provzdu%C5%A1n%C4%9Bn%C3%AD+mladiny#:~:text=Provzdu%C5%A1n%C4%9Bn%C3%AD%20mladiny\">Provzdu\u0161n\u011bn\u00ed mladiny<\/a><\/strong> znamen\u00e1 p\u0159\u00edvod vzduchu nebo intenzivn\u00ed kontakt mladiny se vzduchem.<\/li>\n<li><strong>Okysli\u010den\u00ed mladiny<\/strong> je \u0161ir\u0161\u00ed ozna\u010den\u00ed pro zv\u00fd\u0161en\u00ed obsahu rozpu\u0161t\u011bn\u00e9ho kysl\u00edku, a\u0165 u\u017e pomoc\u00ed vzduchu, nebo \u010dist\u00e9ho kysl\u00edku.<\/li>\n<\/ul>\n<p>Po varu je mladina na rozpu\u0161t\u011bn\u00fd kysl\u00edk chud\u00e1, proto\u017ee var plyny z kapaliny z velk\u00e9 \u010d\u00e1sti odstran\u00ed. B\u011bhem chlazen\u00ed, <a href=\"https:\/\/www.pivovarlimitededition.cz\/?page_id=839&amp;term=P%C5%99e%C4%8Derp%C3%A1v%C3%A1n%C3%AD#:~:text=P%C5%99e%C4%8Derp%C3%A1v%C3%A1n%C3%AD\">p\u0159e\u010derp\u00e1v\u00e1n\u00ed<\/a> nebo m\u00edch\u00e1n\u00ed se sice m\u016f\u017ee \u010d\u00e1st kysl\u00edku znovu rozpustit, ale v otev\u0159en\u00e9m nebo dom\u00e1c\u00edm syst\u00e9mu nelze jeho mno\u017estv\u00ed obvykle p\u0159esn\u011b odhadnout.<\/p>\n<p>V profesion\u00e1ln\u00edm pivovaru se proto okysli\u010den\u00ed za\u0159azuje do p\u0159e\u010derp\u00e1v\u00e1n\u00ed zchlazen\u00e9 mladiny do kvasn\u00e9 n\u00e1doby. Vzduch nebo kysl\u00edk se p\u0159iv\u00e1d\u00ed nap\u0159\u00edklad jemn\u00fdm <a href=\"https:\/\/www.pivovarlimitededition.cz\/?page_id=813&amp;term=Difuzor#:~:text=Difuzor\">difuzorem<\/a> \u010di <a href=\"https:\/\/www.pivovarlimitededition.cz\/?page_id=825&amp;term=Injektor#:~:text=Injektor\">injektorem<\/a> v potrub\u00ed. D\u00e1vkov\u00e1n\u00ed lze \u0159\u00eddit podle pr\u016ftoku mladiny a ov\u011b\u0159ovat m\u011b\u0159en\u00edm rozpu\u0161t\u011bn\u00e9ho kysl\u00edku.<\/p>\n<h2>Pro\u010d kvasnice kysl\u00edk pot\u0159ebuj\u00ed<\/h2>\n<p>Po p\u0159id\u00e1n\u00ed kvasnic za\u010d\u00edn\u00e1 adapta\u010dn\u00ed f\u00e1ze. Kvasnice se p\u0159izp\u016fsobuj\u00ed nov\u00e9mu prost\u0159ed\u00ed a p\u0159ipravuj\u00ed se na r\u016fst. Kysl\u00edk vyu\u017e\u00edvaj\u00ed p\u0159edev\u0161\u00edm k tvorb\u011b sterol\u016f a nenasycen\u00fdch mastn\u00fdch kyselin, kter\u00e9 pot\u0159ebuj\u00ed pro pru\u017en\u00e9 a funk\u010dn\u00ed bun\u011b\u010dn\u00e9 membr\u00e1ny.<\/p>\n<p>Dob\u0159e p\u0159ipraven\u00e9 membr\u00e1ny pom\u00e1haj\u00ed kvasnic\u00edm r\u016fst, mno\u017eit se a l\u00e9pe odol\u00e1vat prost\u0159ed\u00ed s rostouc\u00edm obsahem alkoholu a klesaj\u00edc\u00edm pH. Nedostatek kysl\u00edku proto m\u016f\u017ee zpomalit rozb\u011bh kva\u0161en\u00ed, sn\u00ed\u017eit vitalitu kvasnic nebo p\u0159isp\u011bt k hor\u0161\u00edmu prokva\u0161en\u00ed. Neznamen\u00e1 to ale, \u017ee ka\u017ed\u00e9 pivo s nedostate\u010dn\u011b okysli\u010denou mladinou automaticky nedokvas\u00ed. V\u00fdsledek ovliv\u0148uje tak\u00e9 d\u00e1vka a stav kvasnic, koncentrace mladiny, teplota, v\u00fd\u017eiva a zp\u016fsob veden\u00ed kva\u0161en\u00ed.<\/p>\n<p>U b\u011b\u017en\u00fdch mladin se v profesion\u00e1ln\u00ed praxi \u010dasto pracuje s orienta\u010dn\u00edm obsahem p\u0159ibli\u017en\u011b <strong>8\u201310 mg rozpu\u0161t\u011bn\u00e9ho kysl\u00edku na litr<\/strong>. N\u011bkter\u00e9 zdroje uv\u00e1d\u011bj\u00ed \u0161ir\u0161\u00ed rozmez\u00ed p\u0159ibli\u017en\u011b 8\u201312 mg\/l. Nejde o univerz\u00e1ln\u00ed recept ani pevnou mez platnou pro ka\u017ed\u00fd kmen a ka\u017edou v\u00e1rku.<\/p>\n<p>Samotn\u00fd typ kva\u0161en\u00ed neur\u010duje jedno p\u0159esn\u00e9 \u010d\u00edslo. Pot\u0159eba kysl\u00edku u svrchn\u00edch a spodn\u00edch kvasnic se m\u016f\u017ee li\u0161it, v\u00fdznamn\u011bj\u0161\u00ed v\u0161ak b\u00fdv\u00e1 konkr\u00e9tn\u00ed kmen, mno\u017estv\u00ed a fyziologick\u00fd stav kvasnic, koncentrace mladiny a to, zda jde o nov\u00e9, propagovan\u00e9 nebo opakovan\u011b nasazen\u00e9 kvasnice.<\/p>\n<h2>Jak se mladina okysli\u010duje v pivovaru a doma<\/h2>\n<p>Vzduch obsahuje p\u0159ibli\u017en\u011b 21 % kysl\u00edku. P\u0159i b\u011b\u017en\u00e9m provzdu\u0161\u0148ov\u00e1n\u00ed se proto mladina p\u0159ibli\u017euje rovnov\u00e1ze se vzduchem a nelze j\u00ed jednodu\u0161e dodat libovoln\u00e9 mno\u017estv\u00ed kysl\u00edku. \u010cist\u00fd kysl\u00edk umo\u017e\u0148uje dos\u00e1hnout vy\u0161\u0161\u00ed koncentrace p\u0159i men\u0161\u00edm objemu plynu, ale vy\u017eaduje vhodn\u00e9 a dob\u0159e zvl\u00e1dnut\u00e9 za\u0159\u00edzen\u00ed.<\/p>\n<p>V pivovaru se pou\u017e\u00edv\u00e1 p\u0159edev\u0161\u00edm \u0159\u00edzen\u00fd p\u0159\u00edvod plynu do proudu zchlazen\u00e9 mladiny. Jemn\u00e9 bubliny maj\u00ed v\u011bt\u0161\u00ed kontaktn\u00ed plochu s kapalinou ne\u017e velk\u00e9 bubliny a \u00fa\u010dinn\u00e9 prom\u00edch\u00e1n\u00ed podporuje rozpou\u0161t\u011bn\u00ed kysl\u00edku. V\u00fdsledek v\u0161ak z\u00e1vis\u00ed na pr\u016ftoku, tlaku, teplot\u011b, hustot\u011b mladiny, konstrukci difuzoru i geometrii potrub\u00ed.<\/p>\n<p>V dom\u00e1c\u00edch podm\u00ednk\u00e1ch lze zchlazenou mladinu opatrn\u011b, ale d\u016fkladn\u011b prom\u00edchat nebo prot\u0159epat v sanitovan\u00e9 n\u00e1dob\u011b. Jde o jednoduch\u00fd orienta\u010dn\u00ed postup, nikoli o p\u0159esn\u011b \u0159\u00edzenou metodu. V\u00fdsledek z\u00e1vis\u00ed na objemu a tvaru n\u00e1doby i intenzit\u011b manipulace, tak\u017ee z doby t\u0159ep\u00e1n\u00ed nelze spolehliv\u011b ur\u010dit dosa\u017een\u00fd obsah kysl\u00edku.<\/p>\n<p>Dal\u0161\u00ed mo\u017enost\u00ed je hygienicky vhodn\u00fd vzduch z kompresoru p\u0159es jemn\u00fd difuzor. Vzduchov\u00e1 cesta mus\u00ed b\u00fdt \u010dist\u00e1 a sanitovan\u00e1; samotn\u00fd akvarijn\u00ed kompresor nezaru\u010duje steriln\u00ed vzduch. \u010cist\u00fd kysl\u00edk s jemn\u00fdm difuzorem je \u00fa\u010dinn\u011bj\u0161\u00ed, ale pro b\u011b\u017enou dom\u00e1c\u00ed v\u00e1rku \u010dasto zbyte\u010dn\u011b komplikuje vybaven\u00ed a zvy\u0161uje n\u00e1roky na spr\u00e1vn\u00e9 d\u00e1vkov\u00e1n\u00ed.<\/p>\n<h2>Nedostatek a nadbytek kysl\u00edku<\/h2>\n<p>P\u0159i nedostate\u010dn\u00e9m okysli\u010den\u00ed se kva\u0161en\u00ed m\u016f\u017ee rozb\u00edhat pomalu, kvasnice mohou r\u016fst m\u00e9n\u011b ochotn\u011b a v\u00fdsledn\u00e9 pivo m\u016f\u017ee prokva\u0161ovat h\u016f\u0159e. Tyto projevy v\u0161ak nejsou jednozna\u010dn\u00fdm d\u016fkazem nedostatku kysl\u00edku. Stejn\u00e9 pot\u00ed\u017ee zp\u016fsob\u00ed nap\u0159\u00edklad p\u0159\u00edli\u0161 mal\u00e1 d\u00e1vka kvasnic, jejich n\u00edzk\u00e1 vitalita, nevhodn\u00e1 teplota nebo p\u0159\u00edli\u0161 koncentrovan\u00e1 mladina.<\/p>\n<p>Nadbytek kysl\u00edku tak\u00e9 nen\u00ed automaticky okam\u017eitou chu\u0165ovou vadou. Jeho \u00fa\u010dinek z\u00e1vis\u00ed na kmeni, koncentraci mladiny a pr\u016fb\u011bhu kva\u0161en\u00ed. Zbyte\u010dn\u011b vysok\u00e9 nebo nekontrolovan\u00e9 d\u00e1vkov\u00e1n\u00ed proto nep\u0159in\u00e1\u0161\u00ed jistotu lep\u0161\u00edho v\u00fdsledku. U siln\u00fdch piv je obvykle \u00fa\u010deln\u011bj\u0161\u00ed \u0159e\u0161it cel\u00fd soubor podm\u00ednek: dostate\u010dn\u00e9 mno\u017estv\u00ed zdrav\u00fdch kvasnic, vhodnou v\u00fd\u017eivu a p\u0159im\u011b\u0159en\u00e9 veden\u00ed kvasn\u00e9 teploty.<\/p>\n<h2>Pro\u010d po za\u010d\u00e1tku kva\u0161en\u00ed pivo chr\u00e1nit p\u0159ed vzduchem<\/h2>\n<p>Jakmile kvasnice kysl\u00edk spot\u0159ebuj\u00ed a kva\u0161en\u00ed se rozb\u011bhne, dal\u0161\u00ed p\u0159\u00edvod vzduchu u\u017e b\u011b\u017en\u011b nen\u00ed \u017e\u00e1douc\u00ed. Po hlavn\u00edm kva\u0161en\u00ed by m\u011bl b\u00fdt kontakt piva se vzduchem co nejmen\u0161\u00ed, zejm\u00e9na p\u0159i p\u0159e\u010derp\u00e1v\u00e1n\u00ed, st\u00e1\u010den\u00ed a dal\u0161\u00edch manipulac\u00edch.<\/p>\n<p>Pozd\u011bj\u0161\u00ed kontakt s kysl\u00edkem podporuje ztr\u00e1tu \u010derstvosti, zm\u011bny chmelov\u00e9ho aroma a barvy a vznik st\u00e1rnouc\u00edch senzorick\u00fdch t\u00f3n\u016f. Okysli\u010den\u00ed mladiny p\u0159ed zakva\u0161en\u00edm tedy nen\u00ed tot\u00e9\u017e co oxidace hotov\u00e9ho piva. Rozhoduj\u00edc\u00ed je na\u010dasov\u00e1n\u00ed: kysl\u00edk dodat na za\u010d\u00e1tku, nikoli do ji\u017e vykva\u0161en\u00e9ho nebo t\u00e9m\u011b\u0159 vykva\u0161en\u00e9ho piva bez konkr\u00e9tn\u00edho technologick\u00e9ho d\u016fvodu.<\/p>\n<h2>Praktick\u00e9 tipy pro dom\u00e1c\u00ed pivovarn\u00edky<\/h2>\n<ul>\n<li>Nejprve mladinu zchla\u010fte na z\u00e1kvasnou teplotu pro dan\u00fd kmen. Okysli\u010dujte a\u017e zchlazenou mladinu, ne horkou mladinu b\u011bhem chlazen\u00ed.<\/li>\n<li>U \u010derstv\u00fdch, spr\u00e1vn\u011b skladovan\u00fdch su\u0161en\u00fdch kvasnic v doporu\u010den\u00e9m mno\u017estv\u00ed nen\u00ed u mladiny b\u011b\u017en\u00e9 koncentrace dodate\u010dn\u00e9 okysli\u010den\u00ed zpravidla nutn\u00e9. V\u017edy ale respektujte doporu\u010den\u00ed v\u00fdrobce konkr\u00e9tn\u00edho kmene.<\/li>\n<li>U tekut\u00fdch, propagovan\u00fdch nebo opakovan\u011b nasazovan\u00fdch kvasnic m\u00e1 okysli\u010den\u00ed v\u011bt\u0161\u00ed v\u00fdznam. D\u016fle\u017eit\u011bj\u0161\u00ed b\u00fdv\u00e1 tak\u00e9 u vysokoobsa\u017en\u00fdch mladin, kde samotn\u00fd kysl\u00edk nenahrazuje dostate\u010dnou d\u00e1vku zdrav\u00fdch kvasnic.<\/li>\n<li>Pokud nem\u011b\u0159\u00edte rozpu\u0161t\u011bn\u00fd kysl\u00edk, berte t\u0159ep\u00e1n\u00ed nebo provzdu\u0161\u0148ov\u00e1n\u00ed jako orienta\u010dn\u00ed postup. Nep\u0159en\u00e1\u0161ejte \u010das a pr\u016ftok z profesion\u00e1ln\u00edho za\u0159\u00edzen\u00ed p\u0159\u00edmo na dom\u00e1c\u00ed aparaturu.<\/li>\n<li>Po zakva\u0161en\u00ed n\u00e1dobu zbyte\u010dn\u011b neotev\u00edrejte a pivo nev\u00ed\u0159te ani nerozst\u0159ikujte.<\/li>\n<\/ul>\n<p>Nejjednodu\u0161\u0161\u00ed spr\u00e1vn\u00fd postup pro b\u011b\u017enou dom\u00e1c\u00ed v\u00e1rku tedy nen\u00ed v\u017edy instalace \u010dist\u00e9ho kysl\u00edku. U zdrav\u00fdch su\u0161en\u00fdch kvasnic m\u016f\u017ee b\u00fdt vhodn\u011bj\u0161\u00ed pouze pe\u010dliv\u00e9 zakva\u0161en\u00ed zchlazen\u00e9 a hygienicky p\u0159ipraven\u00e9 mladiny. U citliv\u011bj\u0161\u00edch, propagovan\u00fdch nebo opakovan\u011b pou\u017e\u00edvan\u00fdch kvasnic m\u00e1 \u0159\u00edzen\u00e9 okysli\u010den\u00ed v\u011bt\u0161\u00ed opodstatn\u011bn\u00ed.<\/p>\n<h2>Nej\u010dast\u011bj\u0161\u00ed chyby<\/h2>\n<ul>\n<li><strong>Okysli\u010den\u00ed hork\u00e9 mladiny:<\/strong> Operace pat\u0159\u00ed a\u017e po zchlazen\u00ed na z\u00e1kvasnou teplotu.<\/li>\n<li><strong>Z\u00e1m\u011bna okysli\u010den\u00ed s pozd\u011bj\u0161\u00edm \u0161pl\u00edch\u00e1n\u00edm:<\/strong> Po za\u010d\u00e1tku kva\u0161en\u00ed u\u017e intenzivn\u00ed kontakt piva se vzduchem b\u011b\u017en\u011b nepom\u00e1h\u00e1.<\/li>\n<li><strong>P\u0159evzet\u00ed univerz\u00e1ln\u00edho \u010dasov\u00e9ho n\u00e1vodu:<\/strong> Doba provzdu\u0161\u0148ov\u00e1n\u00ed nebo d\u00e1vkov\u00e1n\u00ed kysl\u00edku z\u00e1vis\u00ed na za\u0159\u00edzen\u00ed, objemu a vlastnostech mladiny.<\/li>\n<li><strong>Snaha \u0159e\u0161it siln\u00e9 pivo pouze kysl\u00edkem:<\/strong> U koncentrovan\u00e9 mladiny je nutn\u00e9 sou\u010dasn\u011b \u0159e\u0161it d\u00e1vku, vitalitu a v\u00fd\u017eivu kvasnic.<\/li>\n<li><strong>Nedostate\u010dn\u00e1 hygiena vzduchov\u00e9 cesty:<\/strong> Difuzor, hadi\u010dky i dal\u0161\u00ed \u010d\u00e1sti za\u0159\u00edzen\u00ed mus\u00ed b\u00fdt p\u0159ed pou\u017eit\u00edm \u010dist\u00e9 a sanitovan\u00e9.<\/li>\n<\/ul>\n<h2>Souvisej\u00edc\u00ed pojmy<\/h2>\n<ul>\n<li><a href=\"https:\/\/www.pivovarlimitededition.cz\/?page_id=811&amp;term=Chlazen%C3%AD+mladiny#:~:text=Chlazen%C3%AD%20mladiny\">Chlazen\u00ed mladiny<\/a><\/li>\n<li>Zakva\u0161en\u00ed mladiny<\/li>\n<li><a href=\"https:\/\/www.pivovarlimitededition.cz\/?page_id=821&amp;term=Hlavn%C3%AD+kva%C5%A1en%C3%AD#:~:text=Hlavn%C3%AD%20kva%C5%A1en%C3%AD\">Hlavn\u00ed kva\u0161en\u00ed<\/a><\/li>\n<li>Kvasnice<\/li>\n<li>Rozpu\u0161t\u011bn\u00fd kysl\u00edk<\/li>\n<li><a href=\"https:\/\/www.pivovarlimitededition.cz\/?page_id=837&amp;term=Oxidace+piva#:~:text=Oxidace%20piva\">Oxidace piva<\/a><\/li>\n<li>V\u00fd\u017eiva kvasnic<\/li>\n<li><a href=\"https:\/\/www.pivovarlimitededition.cz\/?page_id=851&amp;term=Vysokoobsa%C5%BEn%C3%A1+mladina#:~:text=Vysokoobsa%C5%BEn%C3%A1%20mladina\">Vysokoobsa\u017en\u00e1 mladina<\/a><\/li>\n<\/ul>","protected":false},"excerpt":{"rendered":"<p>Po chmelovaru se mladina zchlad\u00ed na teplotu vhodnou pro zvolen\u00fd kmen kvasnic. Je\u0161t\u011b p\u0159ed zakva\u0161en\u00edm v\u0161ak m\u016f\u017ee n\u00e1sledovat d\u016fle\u017eit\u00fd technologick\u00fd krok: okysli\u010den\u00ed mladiny. Kysl\u00edk zde<span class=\"more-link theme-more-link\"><a href=\"https:\/\/www.pivovarlimitededition.cz\/?page_id=1421\">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-1421","page","type-page","status-publish"],"_links":{"self":[{"href":"https:\/\/www.pivovarlimitededition.cz\/index.php?rest_route=\/wp\/v2\/pages\/1421","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=1421"}],"version-history":[{"count":2,"href":"https:\/\/www.pivovarlimitededition.cz\/index.php?rest_route=\/wp\/v2\/pages\/1421\/revisions"}],"predecessor-version":[{"id":1432,"href":"https:\/\/www.pivovarlimitededition.cz\/index.php?rest_route=\/wp\/v2\/pages\/1421\/revisions\/1432"}],"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=1421"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}