High temps make fermentation times shorter and increase the potential for nasty alcohols, but it doesn't lead to higher % of ethanol, actually the opposite. When fermenting very strong wine with a yeast with a strong attenuation (appetite), say something like Lavin 1118, the yeast will go dormant due to high alcohol levels at higher temps, and at lower temps will keep on eating. So for a fast and full fermentation of said wine, the ideal temp would be quite warm to start, but then drop as the alcohol level increased.
This is not very useful info for beer brewing, as you are not maxing out the alcohol tolerance of your yeast, and not using a yeast with such a high attenuation.
As far as the nasty alcohols; I wouldn't think you would have much of a problem at those temps.