| Summary: | In this study, the superior strains with high-producing lactic acid were screened by comparing the lactic acid-producing ability and tolerance. 16 strains of Lachancea thermotolerans co-fermented with Saccharomyces cerevisiae EC1118 according to ratio of 1∶1 to produce Chardonnay wine, as well as their brewing characteristics were evaluated. The results showed that L. thermotolerans LT-XJ24, LT-XJ59, LT-ZX03 and LT-GS27 had great tolerance and strong lactic acid production capacity, with lactic acid production of 6.41 g/L, 6.52 g/L, 7.89 g/L and 6.21 g/L, respectively. Co-fermentation of the 4 screened strains of L. thermotolerans with commercial S. cerevisiae could complete the alcoholic fermentation of Chardonnay wine, and all had good bioacidification ability, among which the lactic acid yield of Chardonnay wine by mixed fermentation with strain LT-ZX03 was the highest, reaching 6.66 g/L. Although the mixed fermentation group increased the volatile acid content of Chardonnay wine, it still met the relevant standard requirements (≤1.2 g/L). A total of 41 aroma compounds were detected from Chardonnay wine samples, including esters 23, alcohols 11, acids 5 and others 2. Among them, the odor activity value (OAV) of 13 compounds was greater than 1. The effects of different L. thermotolerans on volatile aroma substances in Chardonnay wine were different. Among them, the strains LT-GS27 and LT-ZX03 had the greatest effect, which could increase the contents of ethyl butyrate, ethyl hexanoate, ethyl caprylate, and ethyl caprate with floral and fruity in wine.
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