{"id":815,"date":"2026-03-25T15:18:12","date_gmt":"2026-03-25T15:18:12","guid":{"rendered":"https:\/\/www.pivovarlimitededition.cz\/?page_id=815"},"modified":"2026-09-30T19:50:40","modified_gmt":"2026-09-30T19:50:40","slug":"e","status":"publish","type":"page","link":"https:\/\/www.pivovarlimitededition.cz\/?page_id=815","title":{"rendered":"E"},"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\n\n\n\n\n
\n EBC (European Brewery Convention)<\/summary>\n
\n Evropsk\u00fd syst\u00e9m standardizace analytick\u00fdch metod v pivovarnictv\u00ed, pou\u017e\u00edvan\u00fd nap\u0159. pro m\u011b\u0159en\u00ed barvy nebo ho\u0159kosti.\n <\/div>\n <\/details>\n\n
\n EBC jednotky<\/summary>\n
\n Jednotky pou\u017e\u00edvan\u00e9 pro vyj\u00e1d\u0159en\u00ed barvy piva nebo sladu podle metodiky EBC.\n <\/div>\n <\/details>\n\n
\n EBU (European Bitterness Units)<\/summary>\n
\n Historick\u00e9 evropsk\u00e9 ozna\u010den\u00ed jednotek ho\u0159kosti piva; nejde o zcela odli\u0161nou veli\u010dinu od IBU a srovnatelnost z\u00e1vis\u00ed na analytick\u00e9 metod\u011b.\n <\/div>\n<\/details>\n\n
\n Efektivita rmutov\u00e1n\u00ed<\/summary>\n
\n M\u00edra vyu\u017eit\u00ed extraktu ze sladu p\u0159i rmutov\u00e1n\u00ed, ovliv\u0148uj\u00edc\u00ed v\u00fdt\u011b\u017enost v\u00fdroby.\n <\/div>\n <\/details>\n\n
\n Efektivita scezov\u00e1n\u00ed<\/summary>\n
\n Schopnost odd\u011blit co nejv\u00edce extraktu ze sladiny b\u011bhem scezov\u00e1n\u00ed p\u0159i zachov\u00e1n\u00ed kvality.\n <\/div>\n <\/details>\n\n
\n elektroda pH metru<\/summary>\n
\n Sn\u00edmac\u00ed \u010d\u00e1st pH metru, kter\u00e1 vytv\u00e1\u0159\u00ed elektrick\u00fd potenci\u00e1l z\u00e1visl\u00fd na aktivit\u011b vod\u00edkov\u00fdch iont\u016f ve vzorku.\n <\/div>\n<\/details>\n\n
\n Emise CO\u2082<\/summary>\n
\n Uvol\u0148ov\u00e1n\u00ed oxidu uhli\u010dit\u00e9ho b\u011bhem kva\u0161en\u00ed, kter\u00e9 je p\u0159irozen\u00fdm vedlej\u0161\u00edm produktem metabolismu kvasinek.\n <\/div>\n <\/details>\n\n
\n Endosperm<\/summary>\n
\n Vnit\u0159n\u00ed \u010d\u00e1st sladov\u00e9ho zrna obsahuj\u00edc\u00ed \u0161krob a enzymy, kl\u00ed\u010dov\u00e1 pro tvorbu extraktu.\n <\/div>\n <\/details>\n\n
\n Enologick\u00e9 t\u00f3ny<\/summary>\n
\n Aromatick\u00e9 projevy p\u0159ipom\u00ednaj\u00edc\u00ed v\u00edno, kter\u00e9 se mohou objevit vlivem oxidace nebo specifick\u00fdch kvasinek.\n <\/div>\n <\/details>\n\n
\n Enzymatick\u00e1 aktivita<\/summary>\n
\n M\u00edra \u00fa\u010dinnosti enzym\u016f p\u0159i \u0161t\u011bpen\u00ed l\u00e1tek, z\u00e1visl\u00e1 na teplot\u011b, pH a \u010dase p\u016fsoben\u00ed.\n <\/div>\n <\/details>\n\n
\n Enzymatick\u00e1 pauza<\/summary>\n
\n Teplotn\u00ed interval p\u0159i rmutov\u00e1n\u00ed, ve kter\u00e9m jsou aktivn\u00ed konkr\u00e9tn\u00ed enzymy a prob\u00edh\u00e1 c\u00edlen\u00e9 \u0161t\u011bpen\u00ed l\u00e1tek.\n <\/div>\n <\/details>\n\n
\n Enzymatick\u00e9 \u0161t\u011bpen\u00ed<\/summary>\n
\n Proces rozkladu slo\u017eit\u00fdch l\u00e1tek (\u0161krob\u016f, b\u00edlkovin) na jednodu\u0161\u0161\u00ed pomoc\u00ed enzym\u016f b\u011bhem rmutov\u00e1n\u00ed.\n <\/div>\n <\/details>\n\n
\n Enzymov\u00e9 p\u0159\u00edpravky<\/summary>\n
\n Komer\u010dn\u011b vyr\u00e1b\u011bn\u00e9 enzymy pou\u017e\u00edvan\u00e9 pro \u00fapravu technologick\u00e9ho procesu, nap\u0159\u00edklad p\u0159i v\u00fdrob\u011b nealkoholick\u00e9ho piva.\n <\/div>\n <\/details>\n\n
\n Enzymy<\/summary>\n
\n Biologick\u00e9 katalyz\u00e1tory ve sladu, kter\u00e9 p\u0159i rmutov\u00e1n\u00ed \u0161t\u011bp\u00ed \u0161krob, b\u00edlkoviny a dal\u0161\u00ed l\u00e1tky na jednodu\u0161\u0161\u00ed slo\u017eky.\n <\/div>\n <\/details>\n\n
\n Estery<\/summary>\n
\n Aromatick\u00e9 l\u00e1tky vznikaj\u00edc\u00ed p\u0159i kva\u0161en\u00ed, kter\u00e9 d\u00e1vaj\u00ed pivu ovocn\u00e9 t\u00f3ny (nap\u0159. ban\u00e1n, jablko).\n <\/div>\n <\/details>\n\n
\n Estery vy\u0161\u0161\u00edch alkohol\u016f<\/summary>\n
\n Aromatick\u00e9 slou\u010deniny vznikaj\u00edc\u00ed reakc\u00ed vy\u0161\u0161\u00edch alkohol\u016f s kyselinami, v\u00fdznamn\u011b ovliv\u0148uj\u00edc\u00ed aroma piva.\n <\/div>\n <\/details>\n\n
\n Ethanol<\/summary>\n
\n Hlavn\u00ed alkohol vznikaj\u00edc\u00ed p\u0159i kva\u0161en\u00ed jako produkt metabolismu kvasinek.\n <\/div>\n <\/details>\n\n
\n Evapora\u010dn\u00ed ztr\u00e1ty<\/summary>\n
\n Ztr\u00e1ty objemu zp\u016fsoben\u00e9 odparem vody b\u011bhem chmelovaru, d\u016fle\u017eit\u00e9 pro koncentraci mladiny.\n <\/div>\n <\/details>\n\n
\n Exotermick\u00e9 kva\u0161en\u00ed<\/summary>\n
\n Kva\u0161en\u00ed, p\u0159i n\u011bm\u017e metabolick\u00e1 \u010dinnost kvasinek uvol\u0148uje teplo a m\u016f\u017ee zv\u00fd\u0161it teplotu piva oproti okol\u00ed.\n <\/div>\n<\/details>\n\n
\n Exportn\u00ed pivo<\/summary>\n
\n Pivo ur\u010den\u00e9 pro export, \u010dasto s vy\u0161\u0161\u00edm obsahem alkoholu nebo stabilitou pro del\u0161\u00ed skladov\u00e1n\u00ed.\n <\/div>\n <\/details>\n\n
\n Extrakce<\/summary>\n
\n Proces uvol\u0148ov\u00e1n\u00ed a rozpou\u0161t\u011bn\u00ed l\u00e1tek ze surovin (sladu, chmele) do vody b\u011bhem rmutov\u00e1n\u00ed a chmelovaru.\n <\/div>\n <\/details>\n\n
\n Extrakt<\/summary>\n
\n Souhrn v\u0161ech rozpu\u0161t\u011bn\u00fdch l\u00e1tek v mladin\u011b nebo pivu, vyjad\u0159ovan\u00fd nej\u010dast\u011bji ve stupn\u00edch Plato (\u00b0P).\n <\/div>\n <\/details>\n\n
\n Extrakt p\u016fvodn\u00ed mladiny (EPM)<\/summary>\n
\n Hodnota ud\u00e1vaj\u00edc\u00ed koncentraci extraktu v mladin\u011b p\u0159ed kva\u0161en\u00edm, kter\u00e1 ur\u010duje stup\u0148ovitost piva.\n <\/div>\n <\/details>\n\n\n\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-815","page","type-page","status-publish"],"_links":{"self":[{"href":"https:\/\/www.pivovarlimitededition.cz\/index.php?rest_route=\/wp\/v2\/pages\/815","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=815"}],"version-history":[{"count":6,"href":"https:\/\/www.pivovarlimitededition.cz\/index.php?rest_route=\/wp\/v2\/pages\/815\/revisions"}],"predecessor-version":[{"id":1512,"href":"https:\/\/www.pivovarlimitededition.cz\/index.php?rest_route=\/wp\/v2\/pages\/815\/revisions\/1512"}],"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=815"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}