{"id":811,"date":"2026-03-25T15:17:45","date_gmt":"2026-03-25T15:17:45","guid":{"rendered":"https:\/\/www.pivovarlimitededition.cz\/?page_id=811"},"modified":"2026-03-28T19:10:58","modified_gmt":"2026-03-28T19:10:58","slug":"c","status":"publish","type":"page","link":"https:\/\/www.pivovarlimitededition.cz\/?page_id=811","title":{"rendered":"C"},"content":{"rendered":"\n

A<\/a> | B<\/a> | C<\/a> | \u010c<\/a> | D<\/a> | E<\/a> | F<\/a> | G<\/a> | H<\/a> | CH<\/a> | I<\/a> | J<\/a> | K<\/a> | L<\/a> | M<\/a> | N<\/a> | O<\/a> | P<\/a> | R<\/a> | \u0158<\/a> | S<\/a> | \u0160<\/a> |T<\/a> | U<\/a> | V<\/a> | W<\/a> | Z<\/a> | \u017d<\/a><\/h4>\n\n\n\n
\n\n
\n Celkov\u00e1 tvrdost vody<\/summary>\n
\n Sou\u010det koncentrac\u00ed v\u00e1penat\u00fdch a ho\u0159e\u010dnat\u00fdch iont\u016f ve vod\u011b, kter\u00fd ovliv\u0148uje pr\u016fb\u011bh rmutov\u00e1n\u00ed i v\u00fdslednou chu\u0165 piva.\n <\/div>\n <\/details>\n\n
\n CIP (Cleaning in Place)<\/summary>\n
\n Syst\u00e9m \u010di\u0161t\u011bn\u00ed technologick\u00e9ho za\u0159\u00edzen\u00ed bez jeho demont\u00e1\u017ee pomoc\u00ed cirkulace \u010distic\u00edch a dezinfek\u010dn\u00edch roztok\u016f.\n <\/div>\n <\/details>\n\n
\n Ciz\u00ed chut\u011b<\/summary>\n
\n Ne\u017e\u00e1douc\u00ed chu\u0165ov\u00e9 nebo aromatick\u00e9 projevy v pivu zp\u016fsoben\u00e9 kontaminac\u00ed, oxidac\u00ed nebo technologickou chybou.\n <\/div>\n <\/details>\n\n
\n Cukry zkvasiteln\u00e9<\/summary>\n
\n Jednoduch\u00e9 a n\u011bkter\u00e9 disacharidy (nap\u0159. gluk\u00f3za, malt\u00f3za), kter\u00e9 jsou kvasinkami p\u0159em\u011bniteln\u00e9 na alkohol a CO\u2082.\n <\/div>\n <\/details>\n\n
\n Cukry nezkvasiteln\u00e9 (dextriny)<\/summary>\n
\n Vy\u0161\u0161\u00ed sacharidy vznikaj\u00edc\u00ed p\u0159i rmutov\u00e1n\u00ed, kter\u00e9 kvasinky nedok\u00e1\u017eou vyu\u017e\u00edt a kter\u00e9 zvy\u0161uj\u00ed plnost piva.\n <\/div>\n <\/details>\n\n
\n Cukernatost mladiny<\/summary>\n
\n Obsah extraktu v mladin\u011b p\u0159ed kva\u0161en\u00edm, vyjad\u0159ovan\u00fd v \u00b0Plato; ur\u010duje potenci\u00e1ln\u00ed obsah alkoholu v pivu.\n <\/div>\n <\/details>\n\n
\n Cylindrok\u00f3nick\u00fd tank (CKT)<\/summary>\n
\n N\u00e1doba s v\u00e1lcovou a ku\u017eelovou \u010d\u00e1st\u00ed pou\u017e\u00edvan\u00e1 pro kva\u0161en\u00ed a zr\u00e1n\u00ed piva, umo\u017e\u0148uj\u00edc\u00ed snadn\u00e9 odd\u011blen\u00ed kvasinek.\n <\/div>\n <\/details>\n\n
\n Chmel<\/summary>\n
\n Z\u00e1kladn\u00ed surovina piva dod\u00e1vaj\u00edc\u00ed ho\u0159kost, aroma a p\u0159isp\u00edvaj\u00edc\u00ed ke stabilit\u011b piva.\n <\/div>\n <\/details>\n\n
\n Chmelovar<\/summary>\n
\n Var mladiny s chmelem, b\u011bhem kter\u00e9ho doch\u00e1z\u00ed k izomeraci alfa kyselin, sterilizaci a odparu ne\u017e\u00e1douc\u00edch l\u00e1tek.\n <\/div>\n <\/details>\n\n
\n Chmelov\u00e9 silice<\/summary>\n
\n T\u011bkav\u00e9 aromatick\u00e9 l\u00e1tky v chmelu odpov\u011bdn\u00e9 za v\u016fni piva, citliv\u00e9 na teplotu a dobu varu.\n <\/div>\n <\/details>\n\n
\n Chmelov\u00e9 produkty<\/summary>\n
\n Zpracovan\u00e9 formy chmele (pelety, extrakty), kter\u00e9 umo\u017e\u0148uj\u00ed p\u0159esn\u011bj\u0161\u00ed d\u00e1vkov\u00e1n\u00ed a stabiln\u011bj\u0161\u00ed kvalitu.\n <\/div>\n <\/details>\n\n
\n Chlazen\u00ed mladiny<\/summary>\n
\n Proces sn\u00ed\u017een\u00ed teploty mladiny po chmelovaru na z\u00e1kvasnou teplotu, kritick\u00fd pro kvalitu a hygienu piva.\n <\/div>\n <\/details>\n\n
\n Chladic\u00ed m\u00e9dium<\/summary>\n
\n Kapalina (nap\u0159. voda nebo glykol) pou\u017e\u00edvan\u00e1 pro p\u0159enos chladu p\u0159i regulaci teploty v pivovarsk\u00fdch procesech.\n <\/div>\n <\/details>\n\n
\n Chladov\u00fd z\u00e1kal<\/summary>\n
\n Do\u010dasn\u00fd z\u00e1kal vznikaj\u00edc\u00ed p\u0159i n\u00edzk\u00fdch teplot\u00e1ch v d\u016fsledku vazby b\u00edlkovin a polyfenol\u016f.\n <\/div>\n <\/details>\n\n
\n Charakter piva<\/summary>\n
\n Souhrn chu\u0165ov\u00fdch, aromatick\u00fdch a senzorick\u00fdch vlastnost\u00ed, kter\u00e9 definuj\u00ed typ a styl piva.\n <\/div>\n <\/details>\n\n
\n CO\u2082 (oxid uhli\u010dit\u00fd)<\/summary>\n
\n Plyn vznikaj\u00edc\u00ed p\u0159i kva\u0161en\u00ed, kter\u00fd ovliv\u0148uje \u0159\u00edz piva a jeho senzorick\u00fd vjem.\n <\/div>\n <\/details>\n\n
\n \u010cirost piva<\/summary>\n
\n M\u00edra pr\u016fhlednosti piva, ovlivn\u011bn\u00e1 obsahem kvasinek, b\u00edlkovin a dal\u0161\u00edch nerozpu\u0161t\u011bn\u00fdch l\u00e1tek.\n <\/div>\n <\/details>\n\n
\n \u010cepov\u00e1n\u00ed<\/summary>\n
\n Proces st\u00e1\u010den\u00ed piva ze sudu nebo tanku do sklenice, ovliv\u0148uj\u00edc\u00ed p\u011bnu, \u0159\u00edz i celkov\u00fd z\u00e1\u017eitek z piva.\n <\/div>\n <\/details>\n\n
\n \u010cistota kvasnic<\/summary>\n
\n Stav kvasni\u010dn\u00e9 kultury bez p\u0159\u00edtomnosti ciz\u00edch mikroorganism\u016f, z\u00e1sadn\u00ed pro spr\u00e1vn\u00fd pr\u016fb\u011bh kva\u0161en\u00ed.\n <\/div>\n <\/details>\n\n
\n \u010cSN (\u010cesk\u00e9 technick\u00e9 normy)<\/summary>\n
\n Soubor standard\u016f upravuj\u00edc\u00edch po\u017eadavky na v\u00fdrobu, kvalitu a ozna\u010dov\u00e1n\u00ed piva v \u010cesk\u00e9 republice.\n <\/div>\n <\/details>\n\n<\/div>\n\n\n\n

A<\/a> | B<\/a> | C<\/a> | \u010c<\/a> | D<\/a> | E<\/a> | F<\/a> | G<\/a> | H<\/a> | CH<\/a> | I<\/a> | J<\/a> | K<\/a> | L<\/a> | M<\/a> | N<\/a> | O<\/a> | P<\/a> | R<\/a> | \u0158<\/a> | S<\/a> | \u0160<\/a> |T<\/a> | U<\/a> | V<\/a> | W<\/a> | Z<\/a> | \u017d<\/a><\/h4>\n","protected":false},"excerpt":{"rendered":"

A | B | C | \u010c | D | E | F | G | H | CH | I | J | K |Pokra\u010dovat ve \u010dten\u00ed<\/a><\/span><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":777,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["entry","author-pivovarlim","post-811","page","type-page","status-publish"],"_links":{"self":[{"href":"https:\/\/www.pivovarlimitededition.cz\/index.php?rest_route=\/wp\/v2\/pages\/811","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\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.pivovarlimitededition.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=811"}],"version-history":[{"count":3,"href":"https:\/\/www.pivovarlimitededition.cz\/index.php?rest_route=\/wp\/v2\/pages\/811\/revisions"}],"predecessor-version":[{"id":1011,"href":"https:\/\/www.pivovarlimitededition.cz\/index.php?rest_route=\/wp\/v2\/pages\/811\/revisions\/1011"}],"up":[{"embeddable":true,"href":"https:\/\/www.pivovarlimitededition.cz\/index.php?rest_route=\/wp\/v2\/pages\/777"}],"wp:attachment":[{"href":"https:\/\/www.pivovarlimitededition.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=811"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}