Maybe you're right - I don't know. It doesn't cost much to experiment. I hope you do. I'd like to hear what you find.
The symboisis is more about food than environment (CO2, alcohol, temperature, etc). Water causes naturally occurring amylase enzymes to break down the starch in the flour into sucrose and maltose. The lactic acid bacteria feeds on the maltose (and can't metabolize other sugars), and the strains of yeast often found in sourdough cultures can't metabolize the maltose, so there isn't any competition for food. Also, while consuming the maltose, the bacteria release an enzyme that breaks down maltose into glucose which is another sugar the yeast can metabolize.
Wine yeasts are typically a strain of Saccharomyces cerevisiae (the same genus and species found in bakers and [top capping] brewer’s yeast). The yeasts found in sourdough cultures are typically strains of Candida milleri or Saccharomyces exiguous. Will they play nice with the LAB and other yeast and share the food? Will the byproducts of fermentation made by the wine yeast strains that create desirable traits in wine also be desirable in dough? I don’t know. I’m just saying it’s not a given that they will.