{"id":829,"date":"2026-03-25T15:19:10","date_gmt":"2026-03-25T15:19:10","guid":{"rendered":"https:\/\/www.pivovarlimitededition.cz\/?page_id=829"},"modified":"2026-03-31T10:41:06","modified_gmt":"2026-03-31T10:41:06","slug":"k","status":"publish","type":"page","link":"https:\/\/www.pivovarlimitededition.cz\/?page_id=829","title":{"rendered":"K"},"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 Kaly<\/summary>\n
\n Pevn\u00e9 \u010d\u00e1stice (b\u00edlkoviny, polyfenoly, kvasinky) odd\u011blen\u00e9 b\u011bhem v\u00fdroby piva.\n <\/div>\n <\/details>\n\n
\n Koagulace<\/summary>\n
\n Proces shlukov\u00e1n\u00ed a sr\u00e1\u017een\u00ed b\u00edlkovin a dal\u0161\u00edch koloidn\u00edch l\u00e1tek v mladin\u011b nebo pivu, ke kter\u00e9mu doch\u00e1z\u00ed zejm\u00e9na b\u011bhem chmelovaru vlivem teploty. V\u00fdsledkem jsou tzv. hork\u00e9 kaly (hot break), kter\u00e9 se n\u00e1sledn\u011b odd\u011bluj\u00ed, co\u017e p\u0159isp\u00edv\u00e1 k \u010dirosti a stabilit\u011b piva.\n <\/div>\n<\/details>\n\n
\n Kvasnice<\/summary>\n
\n Mikroorganismy rodu Saccharomyces, kter\u00e9 p\u0159em\u011b\u0148uj\u00ed cukry na alkohol a CO\u2082.\n <\/div>\n <\/details>\n\n
\n Kva\u0161en\u00ed<\/summary>\n
\n Biochemick\u00fd proces p\u0159em\u011bny cukr\u016f na alkohol, oxid uhli\u010dit\u00fd a aromatick\u00e9 l\u00e1tky.\n <\/div>\n <\/details>\n\n
\n Kvasn\u00e1 deka<\/summary>\n
\n Vrstva p\u011bny tvo\u0159en\u00e1 b\u00edlkovinami, kvasinkami a CO\u2082 na hladin\u011b b\u011bhem hlavn\u00edho kva\u0161en\u00ed.\n <\/div>\n <\/details>\n\n
\n Kvasn\u00e1 n\u00e1doba<\/summary>\n
\n N\u00e1doba ur\u010den\u00e1 pro kva\u0161en\u00ed piva, nap\u0159\u00edklad spilka nebo cylindrok\u00f3nick\u00fd tank.\n <\/div>\n <\/details>\n\n
\n Kvasn\u00fd proces<\/summary>\n
\n Souhrn v\u0161ech d\u011bj\u016f prob\u00edhaj\u00edc\u00edch b\u011bhem kva\u0161en\u00ed, v\u010detn\u011b tvorby alkoholu a vedlej\u0161\u00edch l\u00e1tek.\n <\/div>\n <\/details>\n\n
\n Kvasni\u010dn\u00e9 hospod\u00e1\u0159stv\u00ed<\/summary>\n
\n Syst\u00e9m pr\u00e1ce s kvasnicemi zahrnuj\u00edc\u00ed jejich sb\u011br, skladov\u00e1n\u00ed a op\u011btovn\u00e9 pou\u017eit\u00ed.\n <\/div>\n <\/details>\n\n
\n Kvasni\u010dn\u00fd kal<\/summary>\n
\n Sediment tvo\u0159en\u00fd kvasinkami, kter\u00fd se odd\u011bluje po kva\u0161en\u00ed nebo b\u011bhem zr\u00e1n\u00ed.\n <\/div>\n <\/details>\n\n
\n Kvasni\u010dn\u00e1 kultura<\/summary>\n
\n Specifick\u00fd kmen kvasinek pou\u017e\u00edvan\u00fd pro kva\u0161en\u00ed s definovan\u00fdmi vlastnostmi.\n <\/div>\n <\/details>\n\n
\n Kvasni\u010dn\u00e1 vitalita<\/summary>\n
\n Schopnost kvasinek aktivn\u011b metabolizovat cukry a spr\u00e1vn\u011b kvasit.\n <\/div>\n <\/details>\n\n
\n Kvasni\u010dn\u00e1 \u017eivotaschopnost<\/summary>\n
\n Pod\u00edl \u017eiv\u00fdch kvasni\u010dn\u00fdch bun\u011bk v populaci, d\u016fle\u017eit\u00fd pro spr\u00e1vn\u00e9 zakva\u0161en\u00ed.\n <\/div>\n <\/details>\n\n
\n Kvasni\u010dn\u00e1 autol\u00fdza<\/summary>\n
\n Rozklad kvasinek vedouc\u00ed k uvoln\u011bn\u00ed ne\u017e\u00e1douc\u00edch l\u00e1tek do piva.\n <\/div>\n <\/details>\n\n
\n Kva\u0161en\u00ed spodn\u00ed<\/summary>\n
\n Typ kva\u0161en\u00ed prob\u00edhaj\u00edc\u00ed p\u0159i ni\u017e\u0161\u00edch teplot\u00e1ch s kvasinkami sedimentuj\u00edc\u00edmi ke dnu.\n <\/div>\n <\/details>\n\n
\n Kva\u0161en\u00ed svrchn\u00ed<\/summary>\n
\n Typ kva\u0161en\u00ed prob\u00edhaj\u00edc\u00ed p\u0159i vy\u0161\u0161\u00edch teplot\u00e1ch s kvasinkami vystupuj\u00edc\u00edmi k hladin\u011b.\n <\/div>\n <\/details>\n\n
\n Kysl\u00edk v mladin\u011b<\/summary>\n
\n Rozpu\u0161t\u011bn\u00fd kysl\u00edk pot\u0159ebn\u00fd pro mno\u017een\u00ed kvasinek p\u0159ed zah\u00e1jen\u00edm kva\u0161en\u00ed.\n <\/div>\n <\/details>\n\n
\n Kysl\u00edkov\u00e1 oxidace<\/summary>\n
\n Ne\u017e\u00e1douc\u00ed reakce kysl\u00edku s pivem vedouc\u00ed ke ztr\u00e1t\u011b \u010derstvosti a vzniku vad chuti.\n <\/div>\n <\/details>\n\n
\n Kyselost piva<\/summary>\n
\n Chu\u0165ov\u00fd vjem dan\u00fd obsahem organick\u00fdch kyselin, ovliv\u0148uj\u00edc\u00ed celkov\u00fd profil piva.\n <\/div>\n <\/details>\n\n
\n Kyselina ml\u00e9\u010dn\u00e1<\/summary>\n
\n Organick\u00e1 kyselina vznikaj\u00edc\u00ed \u010dinnost\u00ed bakteri\u00ed ml\u00e9\u010dn\u00e9ho kva\u0161en\u00ed nebo pou\u017e\u00edvan\u00e1 pro \u00fapravu pH.\n <\/div>\n <\/details>\n\n
\n Kyselina octov\u00e1<\/summary>\n
\n Organick\u00e1 kyselina vznikaj\u00edc\u00ed p\u0159i ne\u017e\u00e1douc\u00ed oxidaci alkoholu, zp\u016fsobuj\u00edc\u00ed octov\u00e9 t\u00f3ny.\n <\/div>\n <\/details>\n\n
\n Koloidn\u00ed stabilita<\/summary>\n
\n Schopnost piva odol\u00e1vat tvorb\u011b z\u00e1kalu b\u011bhem skladov\u00e1n\u00ed.\n <\/div>\n <\/details>\n\n
\n Karbonizace<\/summary>\n
\n Nasycen\u00ed piva oxidem uhli\u010dit\u00fdm, p\u0159irozen\u011b p\u0159i kva\u0161en\u00ed nebo um\u011ble p\u0159i dozr\u00e1v\u00e1n\u00ed\/st\u00e1\u010den\u00ed.\n <\/div>\n <\/details>\n\n
\n Kvasn\u00fd profil<\/summary>\n
\n Charakter pr\u016fb\u011bhu kva\u0161en\u00ed a tvorby aromatick\u00fdch l\u00e1tek v z\u00e1vislosti na podm\u00ednk\u00e1ch.\n <\/div>\n <\/details>\n\n
\n Kinetika kva\u0161en\u00ed<\/summary>\n
\n Studium rychlosti a pr\u016fb\u011bhu kva\u0161en\u00ed v \u010dase.\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-829","page","type-page","status-publish"],"_links":{"self":[{"href":"https:\/\/www.pivovarlimitededition.cz\/index.php?rest_route=\/wp\/v2\/pages\/829","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=829"}],"version-history":[{"count":7,"href":"https:\/\/www.pivovarlimitededition.cz\/index.php?rest_route=\/wp\/v2\/pages\/829\/revisions"}],"predecessor-version":[{"id":1065,"href":"https:\/\/www.pivovarlimitededition.cz\/index.php?rest_route=\/wp\/v2\/pages\/829\/revisions\/1065"}],"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=829"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}