In order to study the effects of refining treatments on the apple alcohol-insoluble residue. The cloudy apple juice was treated by wet-superfine grinding and high pressure homogenization. The characteristics of AIR extracted from the cloudy apple juice were analyzed including galacturonic acid （GalA） content， degree of methoxylation （DM）， weight average molar mass （Mw）， number average molecular weight （Mn）， neutral sugar content and structural functional groups. The results showed that the GalA content increased with the increment of homogenization cycle and inlet temperature. The DM showed an increasing trend with the increment of homogenization pressure， cycle and inlet temperature. The DM of all refined samples were greater than 60%， than was， each sample was high esterification pectin. With the increment of homogenization pressure， the Mw showed a decreasing trend， while the Mw/Mn had the same tendency except for the homogenization pressure of 30 MPa. With the increment of the homogenization cycle， the Mw/Mn showed a decreasing trend. With the increment of inlet temperature， the Mw showed an increasing trend. For the neutral sugar contents of all samples， the content of glucose was the highest， and the galactose was the secondary compound. The above results revealed that different refining treatments had effects on the structural characteristics of AIR. The results from the present study could provide theoretical basis for the subsequent production of high-nutrient juices.