Depends on what types of flavours you want but in general no. Maltose is going to give rise to more complex carmel and bitter type flavours and glucose will give rise to more fruity estery flavours. Also remember that maltose IS glucose, its just a glucose polymer. The cell cuts it and uses the glucose so as far as the cell is concerned its all glucose.

What could be happening is that you are prolonging the stationary phase of the cell by limiting the rate at which it can use sugar because maltose takes that extra step. A lot of the flavours you want are produced when the yeast population is stationary and they have changed from concentrating on biomass production to surviving. This is triggered when the available sugar reaches a certain level. Because maltose takes longer time to break down the cell has a sustained energy source rather than a quick jolt of easily digestible sugar. Much the same way as if you had sweets for breakfast or you had porridge for breakfast.

These yeast strains have also been selected by brewers over a long period of time and grown in the same conditions every time so its quite possible that ale strains might have diminished glucose transporters because they wouldn't need them. They still use the glucose but they are importing extracellular maltose and converting it into glucose inside the cell and then using it inside the cell. This means that any mistakes leading to less efficient glucose transporters would not have been filtered out by natural selection. That's just one possibility though, You'd have to check the transporters between a wine yeast and an ale yeast molecularly and I don't think I've seen any work on that to date?