Have you noticed continued bubbles in your wine even after your carboy bubbler has stopped? This "grape gas" is natural as it is just a by-product of fermentation. Just like a soft drink or soda, having the right amount of Carbon dioxide (CO2) in your wine is crucial to taste. If you do not have enough, it will taste flat, but if it has too much it will have an prickly taste on your tongue which can overpower your wine's flavor. If you don't remove some C02 early enough in the process, then your wine may not or take way too long to clarify resulting in it looking cloudy and may also seem to have gone bad due to an acidy taste.

If you degas your wine right after fermentation to a level where some C02, is still present while not "stirring up" sediment, your wine will actually clarify much faster, and the C02 levels can further naturally subside until you reach the desired flavor profile.