I really don't understand the need to degas... yes, I understand the thinking that you don't want residual CO2 in the wine to such a degree as to give a noticeable spritz, and I understand that it helps to clarify things a little faster, but with a bit of patience most of the CO2 will blow off on its own and things will clarify just fine. I have degassed in the past, and I don't see a whole lot of difference in the wines that I haven't degassed... For cool fermented whites, there is sometimes a bit of spritz left at bottling, but I think this is beneficial for this style of wine. In fact, a lot of commercial wineries measure and adjust the dissolved CO2 in aromatic whites to ensure they have enough CO2 to best showcase the aromatics and flavours of the wine. Also, many of the esters created during cool fermentation are very volatile and degassing will only encourage their release from the wine, thereby defeating the whole purpose of fermenting at a cool temperature.
For reds, the warmer fermentation temperatures tend to blow off most of the CO2 and after a few months of bulk aging, there is no noticeable spritz left. In addition, contrary to popular belief, wine can still dissolve oxygen while saturated with CO2, so any activity which unduly exposes the wine to more air than necessary is best avoided in my opinion since it increases the risk of oxidation. I am convinced that many home winemakers don't realize the fact that oxidation can occur to such a subtle degree that it can rob their wines of precious aromatics without noticeably causing any definitive oxidized character. And then they wonder why their wines seem kind of flat and lackluster.
Anyways, just my two cents.