{"id":839,"date":"2026-03-25T15:19:52","date_gmt":"2026-03-25T15:19:52","guid":{"rendered":"https:\/\/www.pivovarlimitededition.cz\/?page_id=839"},"modified":"2026-09-23T18:49:13","modified_gmt":"2026-09-23T18:49:13","slug":"p","status":"publish","type":"page","link":"https:\/\/www.pivovarlimitededition.cz\/?page_id=839","title":{"rendered":"P"},"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\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
\n Pan\u00ed sl\u00e1dkov\u00e1<\/summary>\n
\n Man\u017eelka sl\u00e1dka\n <\/div>\n <\/details>\n\n
\n parci\u00e1ln\u00ed tlak<\/summary>\n
\n Tlakov\u00e1 \u010d\u00e1st sm\u011bsi plyn\u016f p\u0159ipadaj\u00edc\u00ed na konkr\u00e9tn\u00ed plyn; u sm\u011bsi CO\u2082 a dus\u00edku ur\u010duje mno\u017estv\u00ed CO\u2082 rozpustiteln\u00e9ho v pivu.\n <\/div>\n<\/details>\n\n
\n Pasterace<\/summary>\n
\n Tepeln\u00e9 o\u0161et\u0159en\u00ed piva za \u00fa\u010delem zaji\u0161t\u011bn\u00ed mikrobiologick\u00e9 stability.\n <\/div>\n <\/details>\n\n
\n Pastera\u010dn\u00ed jednotka (PU)<\/summary>\n
\n Normalizovan\u00e1 m\u00edra tepeln\u00e9ho \u00fa\u010dinku; jedna pastera\u010dn\u00ed jednotka odpov\u00edd\u00e1 \u00fa\u010dinku jedn\u00e9 minuty p\u0159i teplot\u011b 60 \u00b0C.\n <\/div>\n<\/details>\n\n
\n pastera\u010dn\u00ed \u00fa\u010dinek<\/summary>\n
\n Celkov\u00fd tepeln\u00fd \u00fa\u010dinek pasterace vypl\u00fdvaj\u00edc\u00ed z pr\u016fb\u011bhu teploty a doby p\u016fsoben\u00ed na pivo.\n <\/div>\n<\/details>\n\n
\n Past\u00e9r<\/summary>\n
\n Za\u0159\u00edzen\u00ed ur\u010den\u00e9 k pasteraci piva; podle konstrukce m\u016f\u017ee pracovat tunelov\u011b s obaly nebo pr\u016ftokov\u011b s pivem.\n <\/div>\n<\/details>\n\n
\n Patoky<\/summary>\n
\n Slab\u00e9 pod\u00edly sladiny po poklesu koncentrace pod stanovenou nebo deklarovanou mez, kter\u00e9 se ji\u017e standardn\u011b nevyu\u017e\u00edvaj\u00ed jako v\u00fdst\u0159elky.\n <\/div>\n<\/details>\n\n
\n PCR<\/summary>\n
\n Polymer\u00e1zov\u00e1 \u0159et\u011bzov\u00e1 reakce, laboratorn\u00ed metoda umo\u017e\u0148uj\u00edc\u00ed c\u00edlen\u011b prok\u00e1zat DNA konkr\u00e9tn\u00edho mikroorganismu ve vzorku.\n <\/div>\n<\/details>\n\n
\n Pectinatus<\/summary>\n
\n Rod anaerobn\u00edch gramnegativn\u00edch bakteri\u00ed, jeho\u017e n\u011bkter\u00e9 druhy pat\u0159\u00ed mezi pivovarsk\u00e9 kontaminanty schopn\u00e9 r\u016fst zejm\u00e9na v prost\u0159ed\u00ed s n\u00edzk\u00fdm obsahem kysl\u00edku.\n <\/div>\n<\/details>\n\n
\n P\u011bna<\/summary>\n
\n Vrstva bublinek CO\u2082 na povrchu piva, ovlivn\u011bn\u00e1 slo\u017een\u00edm piva a zp\u016fsobem \u010depov\u00e1n\u00ed.\n <\/div>\n <\/details>\n\n
\n P\u011bnivost<\/summary>\n
\n Schopnost piva tvo\u0159it a udr\u017eet p\u011bnu.\n <\/div>\n <\/details>\n\n
\n P\u011bnov\u00e1 stabilita<\/summary>\n
\n Schopnost p\u011bny odol\u00e1vat rozpadu v \u010dase.\n <\/div>\n <\/details>\n\n
\n pH<\/summary>\n
\n M\u00edra kyselosti roztoku, z\u00e1sadn\u00ed pro enzymatick\u00e9 procesy i stabilitu piva.\n <\/div>\n <\/details>\n\n
\n pH metr<\/summary>\n
\n Elektronick\u00fd m\u011b\u0159ic\u00ed p\u0159\u00edstroj pro stanoven\u00ed kyselosti nebo z\u00e1saditosti vzorku pomoc\u00ed pH elektrody.\n <\/div>\n<\/details>\n\n
\n Pitelnost (drinkability)<\/summary>\n
\n Schopnost piva b\u00fdt snadno a p\u0159\u00edjemn\u011b konzumovateln\u00e9.\n <\/div>\n <\/details>\n\n
\n Pivn\u00ed k\u00e1men<\/summary>\n
\n Miner\u00e1ln\u00ed usazenina vznikaj\u00edc\u00ed na pivovarsk\u00fdch povr\u0161\u00edch, kterou lze odstra\u0148ovat kysel\u00fdmi \u010distic\u00edmi prost\u0159edky.\n <\/div>\n<\/details>\n\n
\n pivn\u00ed veden\u00ed<\/summary>\n
\n Potrub\u00ed nebo hadice vedouc\u00ed pivo od nar\u00e1\u017ee\u010de k v\u00fd\u010depn\u00edmu kohoutu; jeho d\u00e9lka, pr\u016fm\u011br, teplota a odpor ovliv\u0148uj\u00ed v\u00fdtok i p\u011bn\u011bn\u00ed.\n <\/div>\n<\/details>\n\n
\n Pivo<\/summary>\n
\n Alkoholick\u00fd n\u00e1poj vznikaj\u00edc\u00ed kva\u0161en\u00edm mladiny p\u0159ipraven\u00e9 ze sladu, chmele, vody a kvasinek.\n <\/div>\n <\/details>\n\n
\n Pivovarsk\u00e1 voda<\/summary>\n
\n Voda upraven\u00e1 pro pot\u0159eby v\u00fdroby piva.\n <\/div>\n <\/details>\n\n
\n Pivovarsk\u00e9 kvasnice<\/summary>\n
\n Specifick\u00e9 kmeny kvasinek pou\u017e\u00edvan\u00e9 p\u0159i v\u00fdrob\u011b piva.\n <\/div>\n <\/details>\n\n
\n Pivovarsk\u00e9 za\u0159\u00edzen\u00ed<\/summary>\n
\n Technologick\u00e9 vybaven\u00ed pou\u017e\u00edvan\u00e9 p\u0159i v\u00fdrob\u011b piva.\n <\/div>\n <\/details>\n\n
\n Pivovarsk\u00fd proces<\/summary>\n
\n Soubor technologick\u00fdch krok\u016f vedouc\u00edch k v\u00fdrob\u011b piva.\n <\/div>\n <\/details>\n\n
\n Plnost piva<\/summary>\n
\n Pocit t\u011bla a hutnosti piva v \u00fastech.\n <\/div>\n <\/details>\n\n
\n plucha<\/summary>\n
\n Vn\u011bj\u0161\u00ed obal obiln\u00e9ho zrna, jeho\u017e l\u00e1tky se mohou p\u0159i nevhodn\u00e9m scezov\u00e1n\u00ed a vyslazov\u00e1n\u00ed vyluhovat do sladiny.\n <\/div>\n<\/details>\n\n
\n Plyny v pivovarnictv\u00ed<\/summary>\n
\n Plyny pou\u017e\u00edvan\u00e9 v procesu (CO\u2082, dus\u00edk), ovliv\u0148uj\u00edc\u00ed kvalitu a manipulaci s pivem.\n <\/div>\n <\/details>\n\n
\n podsycen\u00ed<\/summary>\n
\n Stav, kdy pivo obsahuje m\u00e9n\u011b rozpu\u0161t\u011bn\u00e9ho CO\u2082, ne\u017e odpov\u00edd\u00e1 po\u017eadovan\u00e9mu nasycen\u00ed, tak\u017ee p\u016fsob\u00ed plo\u0161e a m\u00e9n\u011b sv\u011b\u017ee.\n <\/div>\n<\/details>\n\n
\n pojistn\u00fd ventil<\/summary>\n
\n Bezpe\u010dnostn\u00ed armatura tlakov\u00e9 n\u00e1doby, kter\u00e1 uvoln\u00ed plyn p\u0159i p\u0159ekro\u010den\u00ed nastaven\u00e9ho tlaku.\n <\/div>\n<\/details>\n\n
\n Polyfenoly<\/summary>\n
\n P\u0159\u00edrodn\u00ed l\u00e1tky ze sladu a chmele ovliv\u0148uj\u00edc\u00ed chu\u0165, ho\u0159kost a stabilitu piva.\n <\/div>\n <\/details>\n\n
\n Posledn\u00ed v\u00fdst\u0159elek<\/summary>\n
\n Posledn\u00ed pod\u00edl sladiny z\u00edsk\u00e1van\u00fd p\u0159i vyslazov\u00e1n\u00ed, kter\u00fd se je\u0161t\u011b vyu\u017e\u00edv\u00e1 p\u0159ed vy\u0159azen\u00edm dal\u0161\u00edch pod\u00edl\u016f jako patok\u016f.\n <\/div>\n<\/details>\n\n
\n Postfermentace<\/summary>\n
\n N\u00e1sledn\u00e1 f\u00e1ze po hlavn\u00edm kva\u0161en\u00ed, p\u0159i kter\u00e9 doch\u00e1z\u00ed k dozr\u00e1v\u00e1n\u00ed piva.\n <\/div>\n <\/details>\n\n
\n Povrchov\u00e1 filtrace<\/summary>\n
\n Filtrace, p\u0159i n\u00ed\u017e jsou \u010d\u00e1stice zadr\u017eov\u00e1ny p\u0159ev\u00e1\u017en\u011b na definovan\u00e9 filtra\u010dn\u00ed p\u0159ep\u00e1\u017ece nebo povrchu m\u00e9dia.\n <\/div>\n<\/details>\n\n
\n Prchav\u00e9 l\u00e1tky<\/summary>\n
\n T\u011bkav\u00e9 aromatick\u00e9 slou\u010deniny ovliv\u0148uj\u00edc\u00ed v\u016fni piva.\n <\/div>\n <\/details>\n\n
\n Prim\u00e1rn\u00ed kva\u0161en\u00ed<\/summary>\n
\n Hlavn\u00ed f\u00e1ze kva\u0161en\u00ed s intenzivn\u00ed tvorbou alkoholu a CO\u2082.\n <\/div>\n <\/details>\n\n
\n Produkty kva\u0161en\u00ed<\/summary>\n
\n L\u00e1tky vznikaj\u00edc\u00ed b\u011bhem kva\u0161en\u00ed, nap\u0159\u00edklad alkohol, CO\u2082 a estery.\n <\/div>\n <\/details>\n\n
\n Prokva\u0161en\u00ed<\/summary>\n
\n M\u00edra p\u0159em\u011bny cukr\u016f na alkohol b\u011bhem kva\u0161en\u00ed.\n <\/div>\n <\/details>\n\n
\n Propaga\u010dn\u00ed kultura<\/summary>\n
\n Kultura slou\u017e\u00edc\u00ed k pomno\u017een\u00ed tekut\u00fdch pivovarsk\u00fdch kvasnic p\u0159ed jejich nasazen\u00edm do v\u00fdrobn\u00ed mladiny.\n <\/div>\n<\/details>\n\n
\n Proteiny<\/summary>\n
\n B\u00edlkoviny d\u016fle\u017eit\u00e9 pro tvorbu p\u011bny, ale tak\u00e9 pro vznik z\u00e1kalu.\n <\/div>\n <\/details>\n\n
\n Proteolytick\u00e1 pauza<\/summary>\n
\n Teplotn\u00ed interval p\u0159i rmutov\u00e1n\u00ed zam\u011b\u0159en\u00fd na \u0161t\u011bpen\u00ed b\u00edlkovin.\n <\/div>\n <\/details>\n\n
\n Proteol\u00fdza<\/summary>\n
\n Rozklad b\u00edlkovin enzymy b\u011bhem rmutov\u00e1n\u00ed.\n <\/div>\n <\/details>\n\n
\n protitlakov\u00e1n\u00ed<\/summary>\n
\n Napln\u011bn\u00ed nebo udr\u017eov\u00e1n\u00ed n\u00e1doby plynem pod tlakem p\u0159ed p\u0159\u00edvodem piva, aby se omezil vstup vzduchu a p\u011bn\u011bn\u00ed.\n <\/div>\n<\/details>\n\n
\n Provzdu\u0161n\u011bn\u00ed mladiny<\/summary>\n
\n P\u0159\u00edvod vzduchu nebo intenzivn\u00ed kontakt mladiny se vzduchem za \u00fa\u010delem zv\u00fd\u0161en\u00ed obsahu kysl\u00edku.\n <\/div>\n<\/details>\n\n
\n Pr\u016fb\u011bh kva\u0161en\u00ed<\/summary>\n
\n Dynamika zm\u011bn b\u011bhem kva\u0161en\u00ed, v\u010detn\u011b teploty a hustoty.\n <\/div>\n <\/details>\n\n
\n Pr\u016ftok<\/summary>\n
\n Mno\u017estv\u00ed kapaliny prot\u00e9kaj\u00edc\u00ed syst\u00e9mem za jednotku \u010dasu.\n <\/div>\n <\/details>\n\n
\n Pr\u016ftokom\u011br<\/summary>\n
\n Za\u0159\u00edzen\u00ed pro m\u011b\u0159en\u00ed pr\u016ftoku kapalin v pivovarsk\u00e9m procesu.\n <\/div>\n <\/details>\n\n
\n Pr\u016ftokov\u00e1 pasterace<\/summary>\n
\n Tepeln\u00e9 o\u0161et\u0159en\u00ed piva p\u0159ed st\u00e1\u010den\u00edm, p\u0159i n\u011bm\u017e pivo kontinu\u00e1ln\u011b proch\u00e1z\u00ed tepeln\u00fdm za\u0159\u00edzen\u00edm a v\u00fddr\u017en\u00ed \u010d\u00e1st\u00ed.\n <\/div>\n<\/details>\n\n
\n P\u0159e\u010derp\u00e1v\u00e1n\u00ed<\/summary>\n
\n Transport kapaliny mezi n\u00e1dobami pomoc\u00ed \u010derpadla.\n <\/div>\n <\/details>\n\n
\n P\u0159edek<\/summary>\n
\n Prvn\u00ed, nejkoncentrovan\u011bj\u0161\u00ed pod\u00edl sladiny z\u00edskan\u00fd p\u0159i scezov\u00e1n\u00ed p\u0159ed vlastn\u00edm vyslazov\u00e1n\u00edm.\n <\/div>\n<\/details>\n\n
\n P\u0159edn\u00e1t\u011brov\u00e1 filtrace<\/summary>\n
\n Filtrace vyu\u017e\u00edvaj\u00edc\u00ed p\u0159edem vytvo\u0159enou vrstvu filtra\u010dn\u00ed pom\u016fcky, nap\u0159\u00edklad k\u0159emeliny, perlitu nebo celul\u00f3zov\u00e9ho materi\u00e1lu.\n <\/div>\n<\/details>\n\n
\n p\u0159edvarn\u00ed objem<\/summary>\n
\n Objem sladiny pl\u00e1novan\u00fd k z\u00edsk\u00e1n\u00ed p\u0159ed chmelovarem, podle n\u011bho\u017e se stanovuje pot\u0159ebn\u00e9 mno\u017estv\u00ed vysladovac\u00ed vody.\n <\/div>\n<\/details>\n\n
\n P\u0159enos tepla<\/summary>\n
\n Proces p\u0159enosu energie d\u016fle\u017eit\u00fd p\u0159i rmutov\u00e1n\u00ed, varu i chlazen\u00ed.\n <\/div>\n <\/details>\n\n
\n p\u0159epasterov\u00e1n\u00ed<\/summary>\n
\n Nadm\u011brn\u00e9 tepeln\u00e9 o\u0161et\u0159en\u00ed piva, kter\u00e9 m\u016f\u017ee zbyte\u010dn\u011b zvy\u0161ovat tepelnou z\u00e1t\u011b\u017e a riziko senzorick\u00e9ho po\u0161kozen\u00ed.\n <\/div>\n<\/details>\n\n
\n P\u0159ep\u011bn\u011bn\u00ed<\/summary>\n
\n Ne\u017e\u00e1douc\u00ed \u00fanik p\u011bny p\u0159i otev\u0159en\u00ed nebo \u010depov\u00e1n\u00ed piva.\n <\/div>\n <\/details>\n\n
\n p\u0159estup plynu<\/summary>\n
\n P\u0159enos plynu z plynn\u00e9 f\u00e1ze do kapaliny p\u0159es rozhran\u00ed mezi plynem a pivem.\n <\/div>\n<\/details>\n\n
\n p\u0159esycen\u00ed<\/summary>\n
\n Stav, kdy pivo obsahuje v\u00edce rozpu\u0161t\u011bn\u00e9ho CO\u2082, ne\u017e odpov\u00edd\u00e1 zam\u00fd\u0161len\u00e9mu nasycen\u00ed, co\u017e m\u016f\u017ee zp\u016fsobovat ostr\u00fd \u0159\u00edz a nadm\u011brn\u00e9 p\u011bn\u011bn\u00ed.\n <\/div>\n<\/details>\n\n
\n p\u0159etla\u010dn\u00fd tank<\/summary>\n
\n Tlakov\u00e1 n\u00e1doba ur\u010den\u00e1 k uchov\u00e1n\u00ed nebo p\u0159e\u010derp\u00e1v\u00e1n\u00ed piva p\u0159i tlaku, kter\u00fd omezuje \u00fanik CO\u2082 a kontakt se vzduchem.\n <\/div>\n<\/details>\n\n
\n P\u0159etlak<\/summary>\n
\n Tlak vy\u0161\u0161\u00ed ne\u017e atmosf\u00e9rick\u00fd, pou\u017e\u00edvan\u00fd p\u0159i kva\u0161en\u00ed nebo st\u00e1\u010den\u00ed piva.\n <\/div>\n <\/details>\n\n
\n p\u0159irozen\u00e9 dosycen\u00ed<\/summary>\n
\n Nasycen\u00ed piva oxidem uhli\u010dit\u00fdm vznikaj\u00edc\u00edm pokra\u010duj\u00edc\u00edm kva\u0161en\u00edm v uzav\u0159en\u00e9 n\u00e1dob\u011b nebo obalu.\n <\/div>\n<\/details>\n\n
\n P\u0159\u00eddavek chmele<\/summary>\n
\n D\u00e1vkov\u00e1n\u00ed chmele b\u011bhem v\u00fdroby piva.\n <\/div>\n <\/details>\n\n
\n pufr<\/summary>\n
\n Roztok se zn\u00e1mou a relativn\u011b stabiln\u00ed hodnotou pH pou\u017e\u00edvan\u00fd ke kalibraci pH metru.\n <\/div>\n<\/details>\n\n
\n P\u016fvodn\u00ed hustota<\/summary>\n
\n Hustota mladiny nam\u011b\u0159en\u00e1 p\u0159ed zakva\u0161en\u00edm, kter\u00e1 slou\u017e\u00ed jako v\u00fdchoz\u00ed hodnota pro sledov\u00e1n\u00ed pr\u016fb\u011bhu kva\u0161en\u00ed a poklesu extraktu.\n <\/div>\n<\/details>\n\n
\n p\u016fvodn\u00ed stup\u0148ovitost<\/summary>\n
\n Koncentrace extraktu v p\u016fvodn\u00ed mladin\u011b p\u0159ed kva\u0161en\u00edm, obvykle vyj\u00e1d\u0159en\u00e1 ve stupn\u00edch Plato nebo Balling.\n <\/div>\n<\/details>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\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-839","page","type-page","status-publish"],"_links":{"self":[{"href":"https:\/\/www.pivovarlimitededition.cz\/index.php?rest_route=\/wp\/v2\/pages\/839","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=839"}],"version-history":[{"count":23,"href":"https:\/\/www.pivovarlimitededition.cz\/index.php?rest_route=\/wp\/v2\/pages\/839\/revisions"}],"predecessor-version":[{"id":1495,"href":"https:\/\/www.pivovarlimitededition.cz\/index.php?rest_route=\/wp\/v2\/pages\/839\/revisions\/1495"}],"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=839"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}