Rob, what kind of "degasser" are we talking about? Is it a powered stirring device or a vacuum system?
Degassing is usually done after the wine is completely done fermenting. Degassing will help the sediment drop out so that you get a clear wine. Most wines are "still wines" (no CO2/carbonation). The exception being sparkling wine or champagne. Carbonation in a still wine is viewed as a fault. Usually extended aging before bottling will allow the CO2 to escape naturally, but wines that are rushed along don't have the time to degas and are often degassed using physical methods (e.g. kits).