The market potential of fermented goji berry wine is constrained by its inherent lack of acidity and aroma. Lachancea thermotolerans was used to produce lactic acid, and together with Saccharomyces cerevisiae were used to ferment (pure or mixed) two varieties of goji berries. The physicochemical parameters, sensory profile (GDA), volatile compounds (GC-Orbitrap-MS) and non-volatile compounds (UPLC-QqQ-MS/MS) of the wines were analyzed. Fermentation with L. thermotolerans significantly increased the wine's acidity, producing 11.97 g/L of lactic acid. L. thermotolerans also enhanced the "fruity", "honey", and "goji berry" aroma, and reduced the "animal" aroma to low level. Chemical analysis showed a general reduction in esters, while key volatile phenols associated with off-flavors, such as 4-ethylguaiacol, were reduced by up to 50 %. Moreover, inoculation with L. thermotolerans resulted in an increase in free-state flavonoids (such as morin and quercetin), phenolic acids, and phenolamines in goji berry wine. Taken together, L. thermotolerans could be an effective tool to enhance the quality of goji berry wine and our study provided new insights into the fruit wine industry.