The change in color during sugar beet processing comes in two ways: enzymatic and non-enzymatic. Enzymatic browning takes place immediately after cutting beet, wherein the enzyme (polyphenol oxidase), oxygen from the air and the substrate (monophenols or ortho-diphenols) come into contact, creating an ortho-quinones, and the final products formed melanin. Non-enzymatic browning generated dark colored products, primarily in the Maillard reactions (reactions of reducing sugars and amino compounds) and reactions of sugar degradation catalysed by acids or alkalis at high temperatures. On the color of juice during the processing of sugar beet, as well as on color of sugar, can be, more or less successfully influenced with application of different agents, where one of the most commonly used is sulfur dioxide. The aim of this study was to determine the effect of the addition of sulfur dioxide to prevent color changes of juice during the sugar beet processing, and thus the color of the sugar, and the proportion of this compound in the sugar as well as the change in its ratio during storage of white sugar. For this purpose, the monitoring of color changes of juice and sugar (solution and crystal), depending on the addition of SO2, and SO2 proportion in the sugar immediately after manufacture and after one year of storage sugars, was conducted. In the study standard ICUMSA (eng. International Commission for Uniform Methods of Sugar Analysis) methods were used.