[jrflowers]

Different yeasts have different temperature and alcohol tolerance. For example a bread yeast may not continue making alcohol beyond 5-6%, or another yeast may only be productive in a narrow temperature range that’s too warm or too cool for a given application.

[amonon]

To add on, different yeasts also vary in their ability to metabolize carbohydrates. In general, a wine yeast will be less able to metabolize complicated carbohydrates than a beer yeast. Beer yeast tends to be more sensitive than wine to alcohol levels. More importantly, it's possible Rwanda lacks any serious brewer's yeast industry that is suitable. Kveik may be able to ferment at both 37C and up to 16% ABV but that's definitely an unusual trait in a yeast and I would not be surprised if they resulting wine was... funky.