Originally Posted by vinper
So you de-gas so you can bottle ? and not have to pasturize?
Degassing and pasteurization are not in any way related.
Degassing is to remove CO2 that is held in suspension during fermentation. The CO2, when it hits your palate, turns into carbolic (or carbonic, I can never remember which one) acid and that gives you a strange taste sensation. The amount in the wine isn't enough to affect the bottle like a restarted fermentation would. A totally degassed wine can restart if there are viable yeast cells and sugar left in the wine.
Pasteurization will kill any yeast left over, so it wouldn't restart and it might remove any trapped gas, but I don't know about the last part. In fact, I have rarely heard wine and pasteurizing mentioned in the same sentence.