Sugarcane (Saccharum officinarum L.) is one of the most important agro-industrial crops in our country. Clarification of sugarcane juice is very important task before the further processing of the juice. There are various methods of the juice clarification among these enzymatic clarification of fruit and vegetable juices for increasing the clarity and to enhance the quality and appearance of juice is the new technique. Both fruit juices and sugarcane juice have two factors in common – pectin and cellulose, which inversely affect the clarification process. For this reason, pectinolytic and cellulolitic enzyme preparations can be used for clarifying sugarcane juice.