Wine companies in Marlborough could be asked to change the way they manage wastewater, to avoid damaging soils.
Sampling by the Marlborough District Council has discovered high concentrations of potassium and sodium at disposal sites.
Council soil scientist Colin Gray told the environment committee these salts were found in winery cleaning products, grape lees and spent juice.
The New Zealand wine industry produces about 7.5 litres of winery wastewater for every 750-millilitre bottle of wine produced.
Coming up: what is South Africa’s position in terms of water management?