{"id":833,"date":"2026-03-25T15:19:26","date_gmt":"2026-03-25T15:19:26","guid":{"rendered":"https:\/\/www.pivovarlimitededition.cz\/?page_id=833"},"modified":"2026-03-28T19:14:41","modified_gmt":"2026-03-28T19:14:41","slug":"m","status":"publish","type":"page","link":"https:\/\/www.pivovarlimitededition.cz\/?page_id=833","title":{"rendered":"M"},"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 Mladina<\/summary>\n
\n Sladko-ho\u0159k\u00e1 kapalina z\u00edskan\u00e1 ze sladu po rmutov\u00e1n\u00ed, scezov\u00e1n\u00ed a chmelovaru, p\u0159ipraven\u00e1 ke kva\u0161en\u00ed.\n <\/div>\n <\/details>\n\n
\n Ml\u00e1to<\/summary>\n
\n Pevn\u00fd zbytek sladu po scezov\u00e1n\u00ed, tvo\u0159en\u00fd zejm\u00e9na pluchami a nerozpustn\u00fdmi l\u00e1tkami.\n <\/div>\n <\/details>\n\n
\n M\u00edch\u00e1n\u00ed rmutu<\/summary>\n
\n Mechanick\u00e9 prom\u00edch\u00e1v\u00e1n\u00ed rmutu pro zaji\u0161t\u011bn\u00ed rovnom\u011brn\u00e9 teploty a enzymatick\u00e9 aktivity.\n <\/div>\n <\/details>\n\n
\n Mash-in (vyst\u00edr\u00e1n\u00ed)<\/summary>\n
\n Proces sm\u00edch\u00e1n\u00ed sladov\u00e9ho \u0161rotu s vodou za \u00fa\u010delem zah\u00e1jen\u00ed rmutov\u00e1n\u00ed.\n <\/div>\n <\/details>\n\n
\n Mash-out<\/summary>\n
\n Zv\u00fd\u0161en\u00ed teploty rmutu na cca 78 \u00b0C za \u00fa\u010delem zastaven\u00ed enzymatick\u00e9 aktivity a sn\u00ed\u017een\u00ed viskozity.\n <\/div>\n <\/details>\n\n
\n Mikrobiologick\u00e1 stabilita<\/summary>\n
\n Odolnost piva v\u016f\u010di mikrobi\u00e1ln\u00ed kontaminaci b\u011bhem skladov\u00e1n\u00ed.\n <\/div>\n <\/details>\n\n
\n Mikroorganismy<\/summary>\n
\n Mikroskopick\u00e9 organismy (kvasinky, bakterie), kter\u00e9 mohou ovlivnit kvalitu piva.\n <\/div>\n <\/details>\n\n
\n Mikrofiltrace<\/summary>\n
\n Filtrace piva p\u0159es velmi jemn\u00e9 filtra\u010dn\u00ed materi\u00e1ly, kter\u00e9 odstra\u0148uj\u00ed mikroorganismy.\n <\/div>\n <\/details>\n\n
\n M\u011b\u010f v pivovarnictv\u00ed<\/summary>\n
\n Materi\u00e1l tradi\u010dn\u011b pou\u017e\u00edvan\u00fd pro varny, kter\u00fd m\u00e1 dobr\u00e9 tepeln\u00e9 vlastnosti a vliv na procesy.\n <\/div>\n <\/details>\n\n
\n M\u011b\u0159en\u00ed extraktu<\/summary>\n
\n Stanoven\u00ed koncentrace rozpu\u0161t\u011bn\u00fdch l\u00e1tek v mladin\u011b nebo pivu.\n <\/div>\n <\/details>\n\n
\n M\u011b\u0159en\u00ed pH<\/summary>\n
\n Kontrola kyselosti v pr\u016fb\u011bhu v\u00fdroby, d\u016fle\u017eit\u00e1 pro enzymatickou aktivitu i stabilitu piva.\n <\/div>\n <\/details>\n\n
\n Melanoidiny<\/summary>\n
\n L\u00e1tky vznikaj\u00edc\u00ed p\u0159i Maillardov\u00fdch reakc\u00edch, kter\u00e9 ovliv\u0148uj\u00ed barvu a chu\u0165 piva.\n <\/div>\n <\/details>\n\n
\n Maillardova reakce<\/summary>\n
\n Chemick\u00e1 reakce mezi cukry a aminokyselinami vedouc\u00ed k tvorb\u011b barvy a aromatu.\n <\/div>\n <\/details>\n\n
\n Malt\u00f3za<\/summary>\n
\n Disacharid vznikaj\u00edc\u00ed p\u0159i \u0161t\u011bpen\u00ed \u0161krobu, hlavn\u00ed zdroj energie pro kvasinky.\n <\/div>\n <\/details>\n\n
\n Maltotri\u00f3za<\/summary>\n
\n Sacharid \u010d\u00e1ste\u010dn\u011b zkvasiteln\u00fd kvasinkami, ovliv\u0148uj\u00edc\u00ed v\u00fdsledn\u00e9 prokva\u0161en\u00ed.\n <\/div>\n <\/details>\n\n
\n Miner\u00e1ln\u00ed l\u00e1tky<\/summary>\n
\n Rozpu\u0161t\u011bn\u00e9 ionty ve vod\u011b ovliv\u0148uj\u00edc\u00ed pr\u016fb\u011bh rmutov\u00e1n\u00ed a chu\u0165 piva.\n <\/div>\n <\/details>\n\n
\n Mno\u017een\u00ed kvasinek<\/summary>\n
\n R\u016fst kvasni\u010dn\u00e9 populace po zakva\u0161en\u00ed, z\u00e1sadn\u00ed pro pr\u016fb\u011bh kva\u0161en\u00ed.\n <\/div>\n <\/details>\n\n
\n Modifikace sladu<\/summary>\n
\n Stupe\u0148 rozlo\u017een\u00ed vnit\u0159n\u00ed struktury zrna b\u011bhem sladov\u00e1n\u00ed.\n <\/div>\n <\/details>\n\n
\n M\u011bkk\u00e1 voda<\/summary>\n
\n Voda s n\u00edzk\u00fdm obsahem miner\u00e1l\u016f, vhodn\u00e1 nap\u0159\u00edklad pro v\u00fdrobu sv\u011btl\u00fdch le\u017e\u00e1k\u016f.\n <\/div>\n <\/details>\n\n
\n Mlad\u00e9 pivo<\/summary>\n
\n Pivo po hlavn\u00edm kva\u0161en\u00ed, kter\u00e9 je\u0161t\u011b nepro\u0161lo dostate\u010dn\u00fdm zr\u00e1n\u00edm.\n <\/div>\n <\/details>\n\n
\n M\u011brn\u00e1 hmotnost<\/summary>\n
\n Fyzik\u00e1ln\u00ed veli\u010dina pou\u017e\u00edvan\u00e1 k ur\u010den\u00ed koncentrace extraktu v kapalin\u011b.\n <\/div>\n <\/details>\n\n
\n M\u011b\u0159en\u00ed tlaku<\/summary>\n
\n Kontrola tlaku v tanku nebo syst\u00e9mu, d\u016fle\u017eit\u00e1 pro kva\u0161en\u00ed a sycen\u00ed piva.\n <\/div>\n <\/details>\n\n
\n Membr\u00e1nov\u00e1 filtrace<\/summary>\n
\n Filtrace vyu\u017e\u00edvaj\u00edc\u00ed membr\u00e1ny pro odstran\u011bn\u00ed mikroorganism\u016f a jemn\u00fdch \u010d\u00e1stic.\n <\/div>\n <\/details>\n\n
\n Mikronizace<\/summary>\n
\n Proces zmen\u0161ov\u00e1n\u00ed \u010d\u00e1stic, nap\u0159\u00edklad u chmele nebo surovin, pro lep\u0161\u00ed extrakci.\n <\/div>\n <\/details>\n\n
\n Metabolismus kvasinek<\/summary>\n
\n Soubor biochemick\u00fdch proces\u016f prob\u00edhaj\u00edc\u00edch v kvasink\u00e1ch b\u011bhem kva\u0161en\u00ed.\n <\/div>\n <\/details>\n\n
\n M\u011b\u0159ic\u00ed p\u0159\u00edstroje<\/summary>\n
\n Za\u0159\u00edzen\u00ed pou\u017e\u00edvan\u00e1 pro kontrolu parametr\u016f v\u00fdroby (teplota, pH, tlak, extrakt).\n <\/div>\n <\/details>\n\n
\n Mechanick\u00e9 ne\u010distoty<\/summary>\n
\n Pevn\u00e9 \u010d\u00e1stice v pivu nebo surovin\u00e1ch, kter\u00e9 mohou ovlivnit kvalitu.\n <\/div>\n <\/details>\n\n
\n Mikrobi\u00e1ln\u00ed kontaminace<\/summary>\n
\n P\u0159\u00edtomnost ne\u017e\u00e1douc\u00edch mikroorganism\u016f vedouc\u00ed ke zhor\u0161en\u00ed kvality piva.\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-833","page","type-page","status-publish"],"_links":{"self":[{"href":"https:\/\/www.pivovarlimitededition.cz\/index.php?rest_route=\/wp\/v2\/pages\/833","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=833"}],"version-history":[{"count":6,"href":"https:\/\/www.pivovarlimitededition.cz\/index.php?rest_route=\/wp\/v2\/pages\/833\/revisions"}],"predecessor-version":[{"id":1023,"href":"https:\/\/www.pivovarlimitededition.cz\/index.php?rest_route=\/wp\/v2\/pages\/833\/revisions\/1023"}],"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=833"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}