In this study the influences of processing and pasteurization on color values and total phenolic compounds of pomegranate juices were investigated. Pomegranate juices were produced by different clarification techniques (conventional fining, conventional fining together with polyinylpolypyrrolidone [PVPP], ultrafiltration). Nonclarified juice was also produced as control. Clarification methods, heat treatments and methods and heat treatments together significantly (P < 0.05) affected the color values of pomegranate juices. Moreover, conventional fining together with PVPP treatment was found to be the most effective method to remove phenolic compounds.