The present paper discusses the investigations concerning the possibility of application of pressure homogenization of fruit and vegetable juices using pressure homogenizers and the attempts undertaken to determine the influence of structural and operational factors of pressure homogenizers, in particular those with a geometrical shape of a homogenizing valve and homogenization pressure, onto the degree of dispersing and homo- genization of the dispersed phase particles, flavour, colour, smell, and consistency of a product. The investigations carried out proved that pressure homogenization of pomaced juices using pressure homogenizers contributes to the improvement of the quality of the final product.