This study was conducted to provide high quality resources of lactic acid bacteria for lactic acid fermented grape juice. With " Guipu No.1" grape juice used as raw material and acid tolerance capacity and flavor evaluation used as indexes, several strains of lactic acid bacteria were screened. The effects of capable strains and their symbiosis on flavor components of fermented juice were also investigated. It was shown that Lactobacillus plantarum R23 and Lactobacillus paracasei R37 could tolerate acid up to pH30, generating fermented aroma which harmonized with fruit aroma. The combination of Lactobacillus plantarum R23 and Lactobacillus paracasei R37 was symbiotic style, producing more abundant flavor than that of each strain. Lactic acid fermentation increased the relative contents of acids, ketones and esters in grape juice, in which some phenols and acids were produced as well. Lactobacillus plantarum R23 and Lactobacillus paracasei R37 were capable strains for lactic acid fermented grape juice, which were endowed with richer fermented flavor by their symbiotic fermentation.