Except brewers yeast also ferments simple sugars, so there wouldn’t be much benefit for wine yeast. Which really is the same thing as brewers yeast, but is adapted for fruit juice which doesn’t contain more complex sugars like maltose.
Not trying to discourage you. In my mind, there are three reasons to use wine yeast in beer. First, it generally has a higher alcohol tolerance than brewers yeast, so is good for bottle conditioning if you’re pushing the limits of brewers yeast. Second, it leaves the complex sugars in the wort, which provides a food source if you’re going to add something like brettanomyces in secondary. Third, some strains have a unique ester profile. You could use wine yeast to develop these esters, and finish with brewers yeast or some other microbe, as in number 2 above.