{"id":845,"date":"2026-03-25T15:20:20","date_gmt":"2026-03-25T15:20:20","guid":{"rendered":"https:\/\/www.pivovarlimitededition.cz\/?page_id=845"},"modified":"2026-03-31T10:46:48","modified_gmt":"2026-03-31T10:46:48","slug":"s","status":"publish","type":"page","link":"https:\/\/www.pivovarlimitededition.cz\/?page_id=845","title":{"rendered":"S"},"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 Slad<\/summary>\n
\n Z\u00e1kladn\u00ed surovina piva vznikl\u00e1 sladov\u00e1n\u00edm je\u010dmene, obsahuj\u00edc\u00ed enzymy a \u0161krob.\n <\/div>\n <\/details>\n\n
\n Sladov\u00e1n\u00ed<\/summary>\n
\n Proces \u00fapravy je\u010dmene zahrnuj\u00edc\u00ed m\u00e1\u010den\u00ed, kl\u00ed\u010den\u00ed a hvozd\u011bn\u00ed.\n <\/div>\n <\/details>\n\n
\n Scezov\u00e1n\u00ed<\/summary>\n
\n Odd\u011blen\u00ed kapaln\u00e9 sladiny od pevn\u00e9ho ml\u00e1ta po rmutov\u00e1n\u00ed.\n <\/div>\n <\/details>\n\n
\n Sladina<\/summary>\n
\n Sladina je \u010dir\u00e1 kapalina z\u00edskan\u00e1 scezov\u00e1n\u00edm rmutu, obsahuj\u00edc\u00ed rozpu\u0161t\u011bn\u00e9 l\u00e1tky ze sladu (zejm\u00e9na cukry, b\u00edlkoviny a miner\u00e1ly), kter\u00e1 je n\u00e1sledn\u011b ur\u010dena k chmelovaru.\n <\/div>\n <\/details>\n\n
\n Spilka<\/summary>\n
\n Prostor, kde jsou zpravidla um\u00edst\u011bn\u00e9 otev\u0159en\u00e9 kvasn\u00e9 k\u00e1d\u011b a kde prob\u00edh\u00e1 hlavn\u00ed kva\u0161en\u00ed piva.\n <\/div>\n <\/details>\n\n
\n Spodn\u00ed kva\u0161en\u00ed<\/summary>\n
\n Kva\u0161en\u00ed p\u0159i ni\u017e\u0161\u00edch teplot\u00e1ch s kvasinkami sedimentuj\u00edc\u00edmi ke dnu.\n <\/div>\n <\/details>\n\n
\n Svrchn\u00ed kva\u0161en\u00ed<\/summary>\n
\n Kva\u0161en\u00ed p\u0159i vy\u0161\u0161\u00edch teplot\u00e1ch s kvasinkami vystupuj\u00edc\u00edmi na hladinu.\n <\/div>\n <\/details>\n\n
\n Sud<\/summary>\n
\n N\u00e1doba ur\u010den\u00e1 pro skladov\u00e1n\u00ed a distribuci piva.\n <\/div>\n <\/details>\n\n
\n St\u00e1\u010den\u00ed piva<\/summary>\n
\n Proces pln\u011bn\u00ed piva do sud\u016f, lahv\u00ed nebo plechovek.\n <\/div>\n <\/details>\n\n
\n Stabilita piva<\/summary>\n
\n Schopnost piva zachovat si sv\u00e9 vlastnosti b\u011bhem skladov\u00e1n\u00ed.\n <\/div>\n <\/details>\n\n
\n Senzorika piva<\/summary>\n
\n Hodnocen\u00ed piva pomoc\u00ed smysl\u016f \u2013 chu\u0165, v\u016fn\u011b, vzhled a p\u011bna.\n <\/div>\n <\/details>\n\n
\n Sacharidy<\/summary>\n
\n Cukry p\u0159\u00edtomn\u00e9 v mladin\u011b a pivu, d\u016fle\u017eit\u00e9 pro kva\u0161en\u00ed a chu\u0165.\n <\/div>\n <\/details>\n\n
\n Silice chmele<\/summary>\n
\n Aromatick\u00e9 l\u00e1tky z chmele ovliv\u0148uj\u00edc\u00ed v\u016fni piva.\n <\/div>\n <\/details>\n\n
\n Sulfidy<\/summary>\n
\n Sirn\u00e9 slou\u010deniny vznikaj\u00edc\u00ed p\u0159i kva\u0161en\u00ed, kter\u00e9 mohou ovlivnit aroma piva.\n <\/div>\n <\/details>\n\n
\n S\u00edra v pivu<\/summary>\n
\n Slou\u010deniny s\u00edry p\u0159isp\u00edvaj\u00edc\u00ed k aroma nebo vad\u00e1m piva.\n <\/div>\n <\/details>\n\n
\n Stup\u0148ovitost piva<\/summary>\n
\n Ozna\u010den\u00ed piva podle obsahu extraktu p\u016fvodn\u00ed mladiny (EPM) obvykle uv\u00e1d\u011bn\u00fd v jednotk\u00e1ch Plato (\u00b0P).\n <\/div>\n <\/details>\n\n
\n Sycen\u00ed piva<\/summary>\n
\n Nasycen\u00ed piva oxidem uhli\u010dit\u00fdm, ovliv\u0148uj\u00edc\u00ed \u0159\u00edz a p\u011bnu.\n <\/div>\n <\/details>\n\n
\n Sedimentace<\/summary>\n
\n Usazov\u00e1n\u00ed pevn\u00fdch \u010d\u00e1stic vlivem gravitace.\n <\/div>\n <\/details>\n\n
\n Separace<\/summary>\n
\n Odd\u011blov\u00e1n\u00ed slo\u017eek piva pomoc\u00ed fyzik\u00e1ln\u00edch metod (nap\u0159. odst\u0159ed\u011bn\u00ed).\n <\/div>\n <\/details>\n\n
\n St\u00e1\u010den\u00ed izobarick\u00e9<\/summary>\n
\n Pln\u011bn\u00ed piva pod tlakem bez ztr\u00e1ty CO\u2082.\n <\/div>\n <\/details>\n\n
\n Spunding<\/summary>\n
\n Uzav\u0159en\u00ed tanku b\u011bhem kva\u0161en\u00ed za \u00fa\u010delem zachov\u00e1n\u00ed CO\u2082.\n <\/div>\n <\/details>\n\n
\n Sladov\u00fd extrakt<\/summary>\n
\n Koncentrovan\u00fd produkt ze sladu pou\u017e\u00edvan\u00fd nap\u0159\u00edklad p\u0159i dom\u00e1c\u00edm va\u0159en\u00ed piva.\n <\/div>\n <\/details>\n\n
\n Studen\u00e9 chmelen\u00ed<\/summary>\n
\n P\u0159id\u00e1n\u00ed chmele po kva\u0161en\u00ed za \u00fa\u010delem zv\u00fdrazn\u011bn\u00ed aroma.\n <\/div>\n <\/details>\n\n
\n Sterilizace<\/summary>\n
\n Proces \u00fapln\u00e9ho zni\u010den\u00ed v\u0161ech mikroorganism\u016f v\u010detn\u011b jejich odoln\u00fdch forem (nap\u0159. spor), obvykle p\u016fsoben\u00edm vysok\u00e9 teploty, tlaku nebo filtrace. V pivovarnictv\u00ed se pou\u017e\u00edv\u00e1 p\u0159edev\u0161\u00edm pro sterilizaci za\u0159\u00edzen\u00ed, m\u00e9di\u00ed nebo vzduchu, zat\u00edmco samotn\u00e9 pivo se b\u011b\u017en\u011b sterilizuje jen v\u00fdjime\u010dn\u011b, aby nedo\u0161lo k po\u0161kozen\u00ed jeho chuti a aroma.\n <\/div>\n<\/details>\n\n
\n Studen\u00e9 kaly<\/summary>\n
\n \u010c\u00e1stice vznikaj\u00edc\u00ed p\u0159i ochlazen\u00ed mladiny nebo piva.\n <\/div>\n <\/details>\n\n
\n St\u00e1rnut\u00ed piva<\/summary>\n
\n Proces zm\u011bn piva b\u011bhem skladov\u00e1n\u00ed, \u010dasto vedouc\u00ed ke zhor\u0161en\u00ed kvality.\n <\/div>\n <\/details>\n\n
\n Stabilizace piva<\/summary>\n
\n Technologick\u00e9 postupy zaji\u0161\u0165uj\u00edc\u00ed trvanlivost a kvalitu piva.\n <\/div>\n <\/details>\n\n
\n Suroviny pivovarsk\u00e9<\/summary>\n
\n Z\u00e1kladn\u00ed vstupy pro v\u00fdrobu piva (slad, chmel, voda, kvasnice).\n <\/div>\n <\/details>\n\n
\n Strojn\u00ed za\u0159\u00edzen\u00ed<\/summary>\n
\n Technologick\u00e9 vybaven\u00ed pivovaru.\n <\/div>\n <\/details>\n\n
\n Stabilita p\u011bny<\/summary>\n
\n Schopnost p\u011bny udr\u017eet se na povrchu 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-845","page","type-page","status-publish"],"_links":{"self":[{"href":"https:\/\/www.pivovarlimitededition.cz\/index.php?rest_route=\/wp\/v2\/pages\/845","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=845"}],"version-history":[{"count":9,"href":"https:\/\/www.pivovarlimitededition.cz\/index.php?rest_route=\/wp\/v2\/pages\/845\/revisions"}],"predecessor-version":[{"id":1067,"href":"https:\/\/www.pivovarlimitededition.cz\/index.php?rest_route=\/wp\/v2\/pages\/845\/revisions\/1067"}],"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=845"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}