Her scientific career started with food chemistry with a great interest for analysis and quantification. Among the aliments offered by gastronomy, she developed a particular interest in the wine studies. She graduated from the University of Bordeaux in 2002 after a study on the contribution of heterocyclics to the wine aging aroma. That study investigated the possibility of a "low energy" Maillard reaction in wines. After a few years spent as assistant professor in faculties of pharmacy,Stéphanie Marchand is back to oenologie since 2008. With the collaboration with several PhD student and Post Doc, she investigated the composition of aged wine, the sensorial definition of aging for red Bordeaux wines and also for Champagne wines and attached great importance to link the scientific discoveries to wine production knowledge and needs.