Origin of salinity in produced waters from the Palm Valley gas field, Northern Territory, Australia

The chemical composition and evolution of produced waters associated with gas production in the Palm Valley gas field, Northern Territory, has important implications for issues such as gas reserve calculations, reservoir management and saline water disposal. The occurrence of saline formation water in the Palm Valley field has been the subject of considerable debate. There were no occurrences of mobile water early in the development of the field and only after gas production had reduced the reservoir pressure, was saline formation water produced. Initially this was in small quantities but has increased dramatically with time, particularly after the initiation of compression in November 1996. The produced waters range from highly saline (up to 300,000 mg/L TDS), with unusual enrichments in Ca, Ba and Sr, to low salinity fluids that may represent condensate waters. The Sr isotopic compositions of the waters (Sr-87/Sr-86 = 0.7041-0.7172) are also variable but do not correlate closely with major and trace element abundances. Although the extreme salinity suggests possible involvement of evaporite deposits lower in the stratigraphic sequence, the Sr isotopic composition of the high salinity waters suggests a more complex evolutionary history. The formation waters are chemically and isotopically heterogeneous and are not well mixed. The high salinity brines have Sr isotopic compositions and other geochemical characteristics more consistent with long-term residence within the reservoir rocks than with present-day derivation from a more distal pool of brines associated with evaporites. If the high salinity brines entered the reservoir during the Devonian uplift and were displaced by the reservoir gas into a stagnant pool, which has remained near the reservoir for the last 300-400 Ma, then the size of the brine pool is limited. At a minimum, it might be equivalent to the volume displaced by the reservoired gas. Crown Copyright (c) 2004 Published by Elsevier Ltd. All rights reserved.