I've worked under the assumption that if you age a wine at least 6-12 months degassing should not be needed as long as you don't age it at too cold a temp. Perhaps I'm wrong but that's what I have gleaned from reading on here. TIME is the best cure for manyl wine conditions.
That's a great question, which is a little different than how to degas. There's a couple 'tests' that are usually discussed:How do i know when my my wine is degased?