Linalool (3,7-dimethyl-1,6-octadien-3-ol)is one of the most characterizing flavour natural substances in muscati wine. This paper presents the results of the enantiomeric distribution of linalool in a typical product of the Portuguese market called "Moscatel Favaios" and produced by a technology similar to the Port wine one. The effect of different extraction techniques (SPME, steam distillation and solvent exytaction) on the enantiomeric distribution of linalool was verified. In addition "ee%" values were evaluated using more resolutive chiral operating conditions in respect of the previous works. The three different extraction methods compared give an enantiomeric excess of linalool S(+) in the samples examined. The lower "ee%" values result from steam distillation (5.0-9.6%). The other two estraction methods (SPME and solvent extraction) originate "ee%" data that agree with each other (13.0-18.8%). The results obtained confirm the possibility of successfully using the SPME technique for these types of checks.