[{"@context":"https:\/\/schema.org\/","@type":"Article","@id":"https:\/\/www.naulici.cz\/kvas-na-slivovici\/#Article","mainEntityOfPage":"https:\/\/www.naulici.cz\/kvas-na-slivovici\/","headline":"Kvas na slivovici","name":"Kvas na slivovici","description":"Ten po jeho dozr\u00e1n\u00ed odvezete do pal\u00edrny na v\u00fdrobu vlastn\u00ed slivovice.Plody \u0161vestky dom\u00e1c\u00ed se tradi\u010dn\u011b u n\u00e1s pou\u017e\u00edvaj\u00ed nejv\u00edce a to hlavn\u011b na Morav\u011b. Pro\u010d? \u0160vestky maj\u00ed vysokou cukernatost a v\u00fdt\u011b\u017enost alkoholu, a nav\u00edc, nedoch\u00e1z\u00ed k\u00a0jejich nahn\u00edv\u00e1n\u00ed, pokud nejsou samoz\u0159ejm\u011b po\u0161kozen\u00e9. Pro zalo\u017een\u00ed kvasu je mo\u017en\u00e9 toto ovoce skl\u00edzet a\u017e kdy\u017e projde mrazem. P\u0159ed t\u00edm, […]","datePublished":"2019-11-19","dateModified":"2019-11-19","author":{"@type":"Person","@id":"https:\/\/www.naulici.cz\/author\/#Person","name":"","url":"https:\/\/www.naulici.cz\/author\/","identifier":1,"image":{"@type":"ImageObject","@id":"https:\/\/secure.gravatar.com\/avatar\/212a6ea425a80cff3df937dbbc230f07127cee4fead311d1e3d946308365d666?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/212a6ea425a80cff3df937dbbc230f07127cee4fead311d1e3d946308365d666?s=96&d=mm&r=g","height":96,"width":96}},"publisher":{"@type":"Organization","name":"naulici.cz","logo":{"@type":"ImageObject","@id":"\/logo.png","url":"\/logo.png","width":600,"height":60}},"image":{"@type":"ImageObject","@id":"https:\/\/www.naulici.cz\/wp-content\/uploads\/img_a361993_w4186_t1575039427.jpg","url":"https:\/\/www.naulici.cz\/wp-content\/uploads\/img_a361993_w4186_t1575039427.jpg","height":0,"width":0},"url":"https:\/\/www.naulici.cz\/kvas-na-slivovici\/","about":["D\u016fm a zahrada"],"wordCount":419,"articleBody":"Ten po jeho dozr\u00e1n\u00ed odvezete do pal\u00edrny na v\u00fdrobu vlastn\u00ed slivovice.Plody \u0161vestky dom\u00e1c\u00ed se tradi\u010dn\u011b u n\u00e1s pou\u017e\u00edvaj\u00ed nejv\u00edce a to hlavn\u011b na Morav\u011b. Pro\u010d? \u0160vestky maj\u00ed vysokou cukernatost a v\u00fdt\u011b\u017enost alkoholu, a nav\u00edc, nedoch\u00e1z\u00ed k\u00a0jejich nahn\u00edv\u00e1n\u00ed, pokud nejsou samoz\u0159ejm\u011b po\u0161kozen\u00e9. Pro zalo\u017een\u00ed kvasu je mo\u017en\u00e9 toto ovoce skl\u00edzet a\u017e kdy\u017e projde mrazem. P\u0159ed t\u00edm, ne\u017e d\u00e1me \u0161vestky do kvasn\u00fdch n\u00e1dob, mus\u00edme je o\u010distit nejen od hl\u00edny, ale i od tr\u00e1vy a spadan\u00e9ho list\u00ed. S ohledem na mo\u017enost zne\u010dist\u011bn\u00ed je dobr\u00fd zp\u016fsob pou\u017e\u00edt na sb\u011br plachty, do kter\u00e9 plody set\u0159\u00e1s\u00e1me. Pot\u00e9 je odstopkujeme a vypeckujeme. Odpeckovan\u00e9je m\u016f\u017eeme rozma\u010dkat, a to pomoc\u00ed r\u016fzn\u00fdch n\u00e1stroj\u016f, jako je nap\u0159\u00edklad d\u0159ev\u011bn\u00e1 palice. T\u00edm se co nejv\u00edce cukru obsa\u017een\u00e9ho v ovoci rychleji p\u0159em\u011bn\u00ed v pal\u00edrn\u011b na alkohol. N\u011bkdo je do kvasn\u00fdch n\u00e1dob d\u00e1v\u00e1 cel\u00e9. Proces naru\u0161en\u00ed slupky a rozm\u011bln\u011bn\u00ed ponech\u00e1 na samovoln\u00e9m a postupn\u00e9m p\u016fsoben\u00ed kvasn\u00e9ho prost\u0159ed\u00ed.\tPodm\u00ednky kva\u0161en\u00edTeplota v m\u00edstnosti, kde m\u00e1me um\u00edst\u011bn\u00e9 kvasn\u00e9 n\u00e1doby, by m\u011bla b\u00fdt stabiln\u00ed, kolem patn\u00e1cti stup\u0148\u016f. Kdyby byla ni\u017e\u0161\u00ed, tak se m\u016f\u017ee rychlost kva\u0161en\u00ed sni\u017eovat a dokonce zastavit. A co vy\u0161\u0161\u00ed teploty? Tady zase m\u016f\u017ee p\u0159i rychl\u00e9m kva\u0161en\u00ed doj\u00edt ke ztr\u00e1t\u011b aroma.To, \u017ee skon\u010dil proces kva\u0161en\u00ed, pozn\u00e1me podle kvasn\u00e9ho kol\u00e1\u010de, kter\u00fd se z povrchu kvasu za\u010dne pot\u00e1p\u011bt.\tKolik budeme m\u00edt slivovice?Jak ji\u017e v\u00edme, \u0161vestky maj\u00ed nejvy\u0161\u0161\u00ed v\u00fdt\u011b\u017enost alkoholu. Pokud v\u00a0dan\u00e9m roce panuje p\u0159\u00edzniv\u00e9 po\u010das\u00ed, ochr\u00e1n\u00edme je p\u0159ed chorobami a \u0161k\u016fdci, a jsou dob\u0159e sklizeny, m\u016f\u017eeme podle odborn\u00edk\u016f o\u010dek\u00e1vat, \u017ee ze 100 litr\u016f kvasu z\u00edsk\u00e1me z pal\u00edrny 10 litr\u016f 50 % slivovice. Jsou, ale p\u011bstitel\u00e9, kte\u0159\u00ed do kvasu p\u0159id\u00e1vaj\u00ed \u0159epn\u00fd cukr, a to i n\u011bkolik kilogram\u016f na 100 litr\u016f. Tento p\u0159\u00eddavek cukru sice p\u0159isp\u011bje k mno\u017estv\u00ed alkoholu, ale na druhou stranu nep\u0159id\u00e1 odpov\u00eddaj\u00edc\u00ed aromatick\u00e9 a chu\u0165ov\u00e9 l\u00e1tky. Tomu bychom se m\u011bli vyhnout a m\u00edt z\u00e1jem o co nejkvalitn\u011bj\u0161\u00ed slivovici.                                                                                                                                                                                                                                                                                                                                                                                                "},{"@context":"https:\/\/schema.org\/","@type":"BreadcrumbList","itemListElement":[{"@type":"ListItem","position":1,"name":"Kvas na slivovici","item":"https:\/\/www.naulici.cz\/kvas-na-slivovici\/#breadcrumbitem"}]}]